Sauces For Grilled Fish

By á-174942

Ingredients

• CUCUMBER DILL SAUCE:
• 3 large cucumbers peeled and seeded
• 1 cup mayonnaise
• 1 cup sour cream
• 2 tablespoons minced fresh dill
• 1/2 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper
• TOMATO VINAIGRETTE:
• 1/4 cup red wine vinegar
• 3/4 cups olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon freshly-ground black pepper
• 1/2 teaspoon sugar
• 1/2 teaspoon prepared mustard
• 1 cup canned tomatoes
• 6 fresh basil leaves - (to 10)
• FRESH CORN AND TARRAGON:
• 1/4 cup minced onion
• 1/4 cup red pepper in 1/4" dice
• 1/4 cup green pepper in 1/4" dice
• 3 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1 teaspoon sugar
• 1 tablespoon minced fresh tarragon leaves
• Corn kernels cut from 3 fresh ears

Details

Servings 1

Preparation

Step 1

For the Cucumber Dill Sauce: Puree cucumbers in food processor. Remove from processor bowl and squeeze out juice. Add cucumber to mayonnaise, sour cream, and salt and pepper. Mix thoroughly by hand and chill thoroughly for at least 4 hours prior to serving.

For the Tomato Vinaigrette: Place vinegar, salt, pepper, mustard, and canned tomatoes with their juice in the bowl of a food processor or blender. Pulse to combine all ingredients. While processor is running, add oil in a slow stream. Add basil leaves. Chill 3 to 4 hours.

For the Fresh Corn and Tarragon: Toss all ingredients together and refrigerate 1 to 2 hours prior to serving.

This recipe yields ?? servings.