Walnut-cilantro sauce

1 Servings

Ingredients

QuantityIngredient
2Onces shelled walnuts; finely chopped
¼teaspoonSalt
½teaspoonHot Hungarian paprika
cupWarm water
2largesCloves garlic; peeled and halved
3tablespoonsOlive oil
1Packed cup chopped cilantro
1Lemon; or more to taste , juice of

Directions

(from Paula Wolfert's Cooking of the Eastern Mediterranean) In a food processor, grind walnuts with salt and paprika. After walnuts exude their oil and the mixture is pasty, blend in just enough warm water to make walnuts turn creamy and light-colored. Scrape into small bowl.

Crush garlic with a pinch of salt. Heat oil in a skillet over medium-low heat. Add garlic and cilantro and cook, stirring, until oil just begins to sizzle (maybe 2 - 3 minutes). Add to the walnuts along with the lemon juice and enough of the water to give the sauce an even consistency. Correct the seasoning. Makes one cup.

If you use this for fish, brush fillets with olive oil and bake on an oiled baking sheet until just cooked, about 5 minutes. Transfer fish to a shallow serving dish. Spread an even layer of sauce over each fillet and garnish with lemon. Serve at room temperature.

Posted to CHILE-HEADS DIGEST by pamra@... (Alexandra Soltow) on May 11, 1998