Category - Sauces

GREEN SAUCE FOR SEAFOOD

    Green Sauce for Seafood

    This is reminiscent of the famed "skordalia" of Greece. Serve as a dip with steamed or poached seafood or as a sauce with broiled, poached or grilled fish.

    1 slice white bread with crust removed
    5 tablespoons distilled white vinegar
    4 tablespoons olive oil, or as needed
    3/4 cup minced parsley, preferably flat leaf
    2 cloves garlic, minced
    3 anchovy fillets, finely minced
    1 teaspoon granulated sugar
    1 1/2 teaspoons capers, drained

    Tear the bread into pieces and place in a small bowl. Add 3 tablespoons of the vinegar and soak until the bread is saturated, about 30 minutes.

    Using a hand mixer or a blender or mini-chopper add the olive oil, parsley, garlic, anchovies and sugar to the bread and vinegar. Beat (or process) until well mixed. Add the capers and the remaining 2 tablespoons vinegar. Spoon into a small serving bowl and let stand 15 to 20 minutes to blend the flavors or chill up to 3 hours.


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Title: Green Sauce For Seafood
Category:  Sauces
Green Sauce for Seafood

This is reminiscent of the famed "skordalia" of Greece. Serve as a dip with steamed or poached seafood or as a sauce with broiled, poached or grilled fish.

1 slice white bread with crust removed
5 tablespoons distilled white vinegar
4 tablespoons olive oil, or as needed
3/4 cup minced parsley, preferably flat leaf
2 cloves garlic, minced
3 anchovy fillets, finely minced
1 teaspoon granulated sugar
1 1/2 teaspoons capers, drained

Tear the bread into pieces and place in a small bowl. Add 3 tablespoons of the vinegar and soak until the bread is saturated, about 30 minutes.

Using a hand mixer or a blender or mini-chopper add the olive oil, parsley, garlic, anchovies and sugar to the bread and vinegar. Beat (or process) until well mixed. Add the capers and the remaining 2 tablespoons vinegar. Spoon into a small serving bowl and let stand 15 to 20 minutes to blend the flavors or chill up to 3 hours.



Recipe for Green Sauce For Seafood - goodcooking.com