Cooking with Parsley: Green Sauce for Grilled Fish

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<em>Yields about 3/4 cup<br />
<br />
• Serve this piquant sauce with grilled swordfish, halibut or any other firm white fish.<br />
• ½ cup finely minced parsley<br />
• 1 tablespoon minced chives<br />
• 2 anchovy fillets<br />
• 2 cloves garlic, minced<br />
• 1 teaspoon Dijon-style mustard<br />
• 2 tablespoons extra-virgin olive oil<br />
• 2 tablespoons rice or white wine vinegar</p>
<p>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.</p>
<p>2. Serve immediately or store in a covered glass jar in the refrigerator for as long as 24 hours.</p>
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<em>Cornelia Carlson, an inveterate herb gardener, has a Ph.D. in biochemistry. She is the author of</em> The Practically Meatless Gourmet<em> (Berkley, 1996) and a contributor to</em> Nutrition Secrets of the Ancients<em> (Prima, 1996).</em>
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