Often the difference between an ordinary and a gourmet fried fish meal is the introduction of a simple fresh sauce or topping. The use of fresh produce, whether home grown or from the grocery store, can provide a refreshing and zesty counterpoint against the oily crunchiness of the fish breading.
Last week I shared with you my recipe for Maple Mango Salsa with Avocado and Cilantro. This week’s recipe is for a sweet/spicy (but not hot) red sauce with a hint of chili and horseradish. While of a very different character from last week’s recipe, it can be used in the same way and spooned on top of fried fish before serving. Or, alternatively, try dipping your fish strips in it! Your kids will love it, I guarantee.
2 cups tomatoes (approximately 4 medium tomatoes), peeled, seeded and diced
3 cloves garlic, pressed
2 tablespoons olive oil
1.5 teaspoons grated horseradish
2 tablespoons maple syrup (or, you can substitute 1 T sugar)
1.5 teaspoon chili powder
1/4 teaspoon ground cumin
2 tablespoons lemon juice
1/2 teaspoon white vinegar
1/2 teaspoon salt
1 pinch of cayenne
1 T chopped cilantro, finely minced
Cracked pepper to taste
Directions: Blend the tomatoes with a handheld blender or in a food processor. Heat the oil over medium heat in a large saucepan. Add the blended tomatoes and, stirring frequently, simmer for approximately 3 minutes until they begin to thicken. Add the remaining ingredients (except cilantro and pepper), stir, and continue to simmer until the sauce is the consistency of cocktail sauce. Remove from heat, add pepper, and adjust salt. May be served warm or chilled.
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