I came across this on the Bon Appétit site and was intrigued.  I simplified it so I could serve it on a weeknight – seared cod finished in the oven vs swordfish, bottled sliced olives vs pitting and crushing my own – and served with some very crispy oven roasted potatoes and asparagus, this is definitely a ‘sauce’ that we’ll never get tired of – enjoy!

Olive-Pistachio Sauce (for your favorite fish)

1 jar (375 mL) sliced green olives ~2 cups

1/2 c. finely chopped unsalted roasted pistachios

1/4 c. + finely chopped tarragon

2 garlic cloves, finely minced

zest AND juice from 1 lemon

salt AND freshly ground pepper to taste

1/2 c. (or so) good olive oil

In a medium bowl, mix together the olives, pistachios, tarragon, garlic and about a 1/4 cup of the olive oil.  Grate the lemon zest over all, squeeze in the juice (maybe hold back a bit until you’ve tasted it), and season the mix with a big pinch of salt and a good grinding of pepper.  Allow the sauce to sit for a few minutes while you’re prepping your dinner, then taste for seasonings (lemon juice, salt, pepper) and add more olive oil if you need to loosen it up a bit – I used the full half cup of olive oil.

Arrange your fish on a platter and spoon the sauce over – this is crazy good any way you choose to serve it!

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