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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This recipe can be prepared in 45 minutes or less. This recipe originally accompanied Halibut with Roasted Vegetables and Spicy Cilantro Sauce . Ingredients:
1/2 cup packed fresh cilantro leaves |
1/2 cup packed fresh flat-leafed parsley leaves |
2 shallots |
1 large garlic clove |
2 teaspoons grated peeled fresh gingerroot |
1/2 teaspoon cumin seeds |
1/4 teaspoon dried hot red pepper flakes |
1/4 cup plus 1 tablespoon water |
1 teaspoon vegetable oil |
2 tablespoons soy sauce |
2 tablespoons fresh lemon juice |
Directions:
1. Have ready a bowl of ice water. In a small saucepan of boiling water blanch cilantro and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water and drain in sieve. Chop shallots and garlic.
2. In a small nonstick skillet cook shallots, garlic, gingerroot, cumin, and red pepper flakes in 1 tablespoon water and oil over moderately low heat, stirring, until shallots are softened. In a blender purée shallot mixture, herbs, remaining 1/4 cup water, and soy sauce until smooth, about 1 minute, and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
3. Just before serving, stir in lemon juice.
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