Simple Scallion Sauces

Grilled fish just begs for a sauce that is something light and refreshing, yet bold enough to give it guts.
Scallions are an often overlooked ingredient that are not usually thought of as elegant or something one would necessarily allow to be the star of the show. I think I have discovered that they can stand on their own stage, or plate, as it may be.
Whether used fresh and made into a kind of clean and peppery salsa or sauteed with sweet onion and made into a confit, it is sure to change your mind about this inexpensive stepchild of the onion family.

Fresh Salsa for Fish:

1 bunch of market fresh scallions {green onions}
pinch of sea salt and turns of fresh cracked peppercorn
squeeze of lemon juice and a few shavings of zest
dash of peperoncino
1/4 cup of good extra virgin olive oil
a dozen or so Italian flat leaf parsley or cilantro leaves, washed and rough chopped.

Remove the ends of scallions , cut into 1/8 inch pieces and place in a medium bowl. Add the salt, pepper, lemon juice and zest and peperoncino. Whisk in the olive oil just until blended. Toss in the parsely or cilantro and serve immediately over hot, grilled halibut, snapper, salmon or branzino. For a summertime fresh addition, add chopped heirloom tomatoes.

Sweet Sauteed Sauce for Meats:

6 Tablespoons extra virgin olive oil
1 bunch of market fresh scallions, cut into 1/8 inch pieces
1/2 cup chopped sweet yellow onion
1 clove of fresh garlic, chopped

In a medium sautee pan, heat 3 Tablespoons of the oil and add the scallions, yellow onions and clove of garlic.
Cook over med low heat until soft, sweet and translucent. If they begin to brown, turn the heat. You want the onions to stay nice and white. The garlic is kept whole so it only lightly scents the dish. Remove from the pan. Add the rest of the olive oil and serve.

buon appetito!

Alisa Barry copyright 2007

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