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Choose another recipe:

Grilled Snapper with Sauce au Chien
Martinique

Ingredients

Grilled Snapper with Sauce au Chien1 white onion, finely chopped
3 green onions finely chopped
3 cloves garlic, minced
1 Scotch bonnet pepper, seeded and finely chopped
3 sprigs fresh basil, finely chopped
3 sprigs fresh parsley, finely chopped
1 Tomato, finely chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup boiling water
1/4 cup olive oil
3/4 cup cider vinegar
1 tablespoon Dijon mustard
juice of 1 lime
2 hard-cooked egg yolks, mashed

Instructions

Place the onion, tomato,green onions, garlic, Scotch bonnet pepper, basil, parsley, salt, and black pepper in a heatproof bowl and pour the boiling water over them
Let stand so that the flavors blend. In a separate bowl, whisk together the oil, vinegar, mustard, and lime juice to make a vinaigrette. Add the chopped egg yolks, then stir into the onion-pepper mixture and combine well. Let the sauce stand, uncovered, at room temperature for at least 1 hour before serving.
Yield: 3 1/2 cups
 
Thanks to the
MARTINIQUE PROMOTION BUREAU for this recipe.

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