sketch of Bob above the Zip Sauce For Fish recipe.

ZIP SAUCE FOR FISH (Chef Rocky From Chuck Muer's)

1/4 c. red onion, finely diced
2 green onions, sliced half way up the green
1 T. jalapeno pepper, evenly diced
1/4 c. diced green pepper, ribs and seeds removed
3 T. olive oil
2 T. finely chopped fresh cilantro
1 1/2 c. clam broth
2 t. arrowroot
2 t. water
4 T. finely chopped fresh parsley
salt and pepper to taste

In a small pan heat olive oil and sauté onions til soft. Add all of the peppers. In combining the red onion and green onions, add jalapenos (with ribs and seeds removed if you want it less hot). Cook 1 minute on medium heat. Do not overcook! Keep them crunchy. Add cilantro and toss together. Lower heat to simmer while adding broth. While that simmers mix arrowroot in a small bowl with the water and stir into broth/vegetable mixture. Remove the zip sauce from the heat. Add parsley, salt and freshly ground pepper to taste. If zip sauce is not hot enough for your liking add some dried, crushed red pepper flakes. Heat the zip sauce gently to serve with swordfish, tuna and other grilled or fried fish.
(makes 1 1/2 cups)

Zip Sauce For Fish recipe is published in our August, 2000 Menu Minder.

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