This sauce needs no cooking and takes only a few minutes to prepare. It is marvelous with any grilled, poached, steamed, or boiled fish.

This sauce is a deep green color that looks lovely when served with fish. It has a gentle tartness that adds its own flavor without overcome the flavor of the fish.

Ingredients

• 2 bunches Italian parsley
• 1 cup extra-virgin olive oil
• 1/4 cup capers, drained
• 3 garlic cloves
• 2 tsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp salt

Directions

1. In a food processor or blender add the parsley, olive oil, capers, garlic, lemon juice, mustard, and salt.
2. Process until the sauce is a fine consistency, but not too runny. It should be about the same consistency as pesto.

Note: You can store this sauce for up to 1 week in a covered container in the refrigerator. Serve at room temperature.

Since Italy is a peninsula fish makes up a major part of the Italian diet. The ancient Romans preserved cod fish by salting and drying it. Baccal� is used to make a variety of dishes including pezzetti (fish sticks). Along the of Liguria dishes feature fresh anchovies, tuna, mussels, crab, lobster, octopus, and eel.

In the Veneto shrimp, small fish, and calamari are fried in a light batter. This dish is served only with fresh lemon, not the marinara sauce as is common in the United States. The Puglia region of Italy begins at the spur and follows down the heel of the Italian boot. Here you will find fresh grilled shrimp and mussels served in a tangy, sweet tomato sauce.

Fish dishes can be simple or complicated. When preparing fresh fish keep the dish simple. If the fish has been frozen, it is best to cook it slower and with more seasonings. This is the time for a flavorful sauce to serve with your fish.

Italian fish dishes can match almost any taste or mood. The recipes can be delicate or hearty. The dishes can be light and healthy or decadently rich. The choice is yours.