March 27, 2014

Garlic-Walnut Sauce

While I am a lover of all fish, The Nudge likes the white fish species the best and when my supermarket had fresh caught local flounder on special and looked fresh and clean, it called my name, so I bought two nice sized fillets (3/4 lb).

 I was tired of the lemon-wine-caper sauce and a brown butter sauce certainly was not healthy, so I opened my new Bobby Flay cookbook, Bobby Flay's Barbecue Addiction. I was sorry the show lasted one season but it was full of flavorful finishing sauces and I just had to buy the book. I knew I would find something unique in that book. He did not disappoint.

I have already made a few sauces but his Garlic-Walnut Sauce really hit my eye, not only would it be perfect with the flounder but with also with the roasted asparagus side.

I love sauces that require no cooking, no chopping and no special ingredients. If you agree, you should look into this cookbook. You can buy used ones in excellent condition through Amazon. I have perfect books that cost under $5.

OK, why did I choose a walnut sauce. Well, my new snack find are glazed walnuts and I have been throwing them into salads and pestos and even The Nudge likes them. They are oober healthy and perfect for Diabetics and now they will be the star of a 5 ingredient food processor gem. While healthy, someone NOT on a diet (I would love to meet that person), would adore this. Perfect for Diabetics, carb counters and fat fighters.

I know this sauce will make a few appearances at my summer table. It screams fresh fish and while Bobby grilled fresh sardines, I am going to try it on grilled trout and sub out the walnuts for almonds. Yummy!!

Garlic-Walnut Sauce
Makes 1 cup

* 1/4 cup EVOO
* 1/4 cup water
* 1 cup walnuts
* 3 cloves garlic
* Juice and zest of 1 lemon
* 1 cup parsley (optional, I did not want a green sauce)
* Salt & pepper to taste

1. Heat the oil on the stove with the garlic cloves for 2-3 minutes until the garlic starts to brown. Remove to cool.
2. In the bowl of a processor, add the walnuts the lemon juice and zest and the parsley.
3. Pulse to mince the walnuts and add the olive oil. Pulse to puree. If the sauce is too thick, add the water.
I added 2 tablespoons to get a sauce that would drizzle easily.
4. Taste for seasonings and spoon over fish or vegetables.

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