Wednesday, March 3, 2010

Garlic Caper Herb Sauce

i found this sauce for fish in the latest clean eating magazine (march/april 2010). i tried it tonight on some halibut and served it with sauteed green beans and whole wheat garlic couscous.
it was wonderful! it had a fantastically creamy garlic taste with a nice freshness from the parsley. a very smooth tang that went perfectly with the mild fish flavor. for some reason fish with pesto-type sauce reminds me of summertime. oh how i wish spring were around the corner. it's on its way soon, i hope, soon.

in the meantime, here is the recipe for the sauce. the recipe called for trout but i had some halibut, so that's what i used. i changed it up a little bit added more garlic and capers as well as a little bit of olive oil. but the following is the recipe in the magazine.

Garlic Caper Herb Sauce (from clean eating magazine)

1-1/2 cups loosely packed flat-leaf parsley
3 green onions cut into roughly 1-1/2 in pieces
1/4 cup capers drained
1/4 cup non-fat plain Greek-style yogurt
3tbsp Parmesan cheese grated
1 clove garlic
1/4 tsp ground black pepper, divided

In food processor combine parsley, onions, capers, yogurt, cheese, garlic, and ¼ tsp of pepper until smooth.

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