Sauces For Grilled Fish

Recipe Ingredients

		Cucumber Dill Sauce
3		Cucumbers - peeled and seeded (large)
1 cup	237ml	Mayonnaise
1 cup	237ml	Sour cream
2 tablespoons	30ml	Minced fresh dill
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Tomato Vinaigrette
1/4 cup	59ml	Red wine vinegar
3/4 cup	177ml	Olive oil
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Prepared mustard
1 cup	62g / 2.2oz	Canned tomatoes
6		Fresh basil leaves - (to 10)
		Fresh Corn and Tarragon
1/4 cup	15g / 0.5oz	Minced onion
1/4 cup	59ml	Red pepper in 1/4" dice
1/4 cup	59ml	Green pepper in 1/4" dice
3 tablespoons	45ml	Fresh lime juice
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 teaspoon	5ml	Sugar
1 tablespoon	15ml	Minced fresh tarragon leaves
		Corn kernels cut from 3 fresh ears

Recipe Instructions

For the Cucumber Dill Sauce: Puree cucumbers in food processor. Remove from processor bowl and squeeze out juice. Add cucumber to mayonnaise, sour cream, and salt and pepper. Mix thoroughly by hand and chill thoroughly for at least 4 hours prior to serving.

For the Tomato Vinaigrette: Place vinegar, salt, pepper, mustard, and canned tomatoes with their juice in the bowl of a food processor or blender. Pulse to combine all ingredients. While processor is running, add oil in a slow stream. Add basil leaves. Chill 3 to 4 hours.

For the Fresh Corn and Tarragon: Toss all ingredients together and refrigerate 1 to 2 hours prior to serving.

This recipe yields ?? servings.

Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV

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