Parsley: Green Sauce for Grilled Fish

This herb is more than just a frill.

June/July 1996
By Cornelia Carlson 
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Yields about 3/4 cup
Serve this piquant sauce with grilled swordfish, halibut or any other firm white fish.

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  • ½ cup finely minced parsley
  • 1 tablespoon minced chives
  • 2 anchovy fillets
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon-style mustard
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons rice or white wine vinegar
  1. In a mortar, mash the parsley, chives, anchovies and garlic to a chunky paste. Stir in the mustard, then slowly blend in the oil and finally the vinegar.
  2. Serve immediately or store in a covered glass jar in the refrigerator for as long as 24 hours.

Cornelia Carlson, an inveterate herb gardener, has a Ph.D. in biochemistry. She is the author of The Practically Meatless Gourmet (Berkley, 1996) and a contributor to Nutrition Secrets of the Ancients (Prima, 1996).

Click here for the original article, Parsley.

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