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img_2388img_2387img_2386Well, it was my “special, secret”sauce until now but I guess that by sharing it with you all out there, I can no longer call it that. It is such a tasty sauce that every time, I serve it, all my guests want the recipe and seeing as I have given it out so many times over the years, it is now time to share it with all my blog readers. And, you will love it, I am sure of it, and it can become your “secret” sauce.

Any nice, firm, white fish can be used for this dish. My favourite fish to use is swordfish, but unfortunately my fishmonger did not have any and he suggested a beautiful piece of halibut instead, which worked very well.  The special thing about this recipe is of course my “secret green sauce” as my daughter used to call it. The sauce that I make has the most wonderful earthy and piquant flavours that derive from the capers and cornichons and tastes of the South of France and the Mediterranean. Do use small french cornichons as they have a great punch and good quality capers. It has such a fresh and zesty taste and works well with chicken breasts as well as fish but I especially love it with grilled fish. I served the fish with a fresh spinach and potato salad dressed with a light tzaziki dressing.

Serves 4


2 garlic cloves, crushed
2 medium shallots, finely chopped
Juice of 1 lemon
Zest of 1 lemon, preferably organic
1/4 cup olive oil
Salt and freshly ground black pepper

1/2 cup very finely chopped fresh parsley
1 medium shallot, finely chopped
1 garlic clove, crushed
Zest of 1 lemon, preferably organic
Juice of 1 lemon
1 tablespoon capers, chopped
About 8 small cornichons, finely chopped
Salt and freshly ground black pepper
1/2 cup olive oil

4 swordfish steaks or halibut fillets or other firm, white fish

Marinade: In a small bowl, mix the garlic, shallots, lemon juice, lemon zest, salt
and pepper
Slowly add the olive oil and whisk until well blended
Place the fish fillets in a dish or ziplock bag
Pour the marinade over the fish and ensure evenly coated
Refrigerate for at least 2 but no more than 4 hours
Sauce: in a medium bowl, whisk together all the ingredients until well combined, set aside
Prepare your barbecue for medium heat grilling
Remove the fish from the marinade and grill it, turning only once for about 5 minutes on each side, depending on the thickness of your fish
Transfer the fish to a platter or plates and serve with a heaped tablespoon of the “secret, green” sauce

note: the sauce can be prepared several hours in advance and kept covered at room temperature. It can also be refrigerated for 2 days but bring to room temperature before serving.

I realise there are lots of almost identical pics but I could not decide on my favourite so I am sharing them all with you.