Try spreading this herb-filled sauce thickly on such fish fillets as salmon or sea bass and letting them marinate for 30 minutes before grilling.Plus: More Grilling Recipes and Tips

Madhur Jaffrey
August 1999

Gallery

© Zubin Schroff

Recipe Summary

Yield:
MAKES ABOUT 2 1/2 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender or food processor, pulse all of the ingredients to a coarse paste.

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Make Ahead

The sauce can be refrigerated for up to 3 months.

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