Creator:
Sauce for broiled or sauteed fish from John Philcox’s Le Bistro
Ingredients:
- 4 TB extra virgin olive oil
- 1 TB whole dried coriander seed finely crushed in mortar and pestle
- 2 cloves garlic, minced
- 1 1/2 TB fresh parsley, minced
- 1 1/2 tsp fresh tarragon, minced, or 1 tsp dried
- 1 tsp dried chervil, crumbled
- 1 large tomato, peeled, seeded and chopped
- 2 TB fresh lemon juice
- S&P
Recipe:
- Beat olive oil, coriander seed, garlic, and herbs with electric mixer for one minute. Gradually add tomato and lemon juice. Season with salt and pepper.
Notes:
Put a large spoonful of the sauce on the plate and place the fish on top. I like this best with lightly breaded and sauteed fish like striped bass. It is too rich for sword or tuna, but works well with cod or flounder.