Green Herb Sauce For Fish Or Chicken Recipes

GREEN HERB SAUCE

Steps:

• Place all ingredients in food processor or blender. Cover and process, stopping to scrape sides if necessary, until smooth.
• Serve sauce with grilled pork, poultry or fish.

JAMAICAN GREEN SEASONING

Steps:

• Add all the ingredients, minus the water, to a food processor and pulse into a paste.
• Adjust seasoning as needed and decant into a clean jar.
• Note: this method gives a bit of a coarse texture.
• Add all the ingredients to a blender and then blend into a smooth paste.
• Adjust seasoning as needed and decant into a clean jar.

MIXED HERB SALSA VERDE

Steps:

• Salsa verde is traditionally made with parsley, but I quite like to mix it up a bit and use a bit of basil and mint in there too. Use it to jazz up meat, fish or roasted vegetables, or you could even enjoy it as a lovely dip for roasted new potatoes.
• Pick and roughly chop the herb leaves in the centre of a large chopping board. Add the garlic, capers, cornichons and anchovies and continue chopping and mixing it all together until fine.
• Scrape everything into a large bowl and add the mustard, extra virgin olive oil and red wine vinegar. Have a taste and season with salt and pepper. You might need to tweak the flavours a little, so keep tasting and add more oil, vinegar and seasoning if needed until you get it just right.

HOW TO MAKE GREEN SAUCE (VEGAN, GLUTEN FREE

Steps:

• In a food processor with the blade running, drop the garlic through the feed tube to chop. Add the herbs (whatever you have-feel free to use a mix!) and nuts or seeds. Process until finely chopped.
• Add a splash of lemon juice, lime juice or red wine vinegar. I usually squeeze in the juice of a 1/2 small lemon or lime, or start with about 1 teaspoon of red wine vinegar (remember, you can always add more but you can't take it out!). Season with salt and pepper. If using any add-ins, add them now and puree until finely chopped.
• If you prefer a lighter sauce, add a tablespoon or two of water. With the motor running, drizzle in extra virgin olive oil until you get a spoonable, pesto-ish consistency.
• This is the most important step: taste the sauce! This is your time to adjust the seasonings as desired. More nuts will thicken up the sauce, a splash more acid will give the sauce more spunk, and another drizzle of olive oil will round things out. There should be a good balance of flavors, and the final result should taste good to you. If you have the time, let the sauce sit, covered, for 15 minutes to allow the flavors to meld before serving.

CHIMICHURRI - A FRESH GREEN HERB SAUCE

Steps:

• In a food processor, mix vinegar, garlic, parsley, oregano, cilantro, hot pepper flakes and salt. Pulse until herbs are chopped but not liquefied.
• Pour in oil and pulse briefly just until combined.
• Scrape into small dish.
• Cover and let rest for 30 minutes before serving over grilled steak, burgers or chicken.
• Store extras for up to 3 days in the refrigerator.
• Makes 3/4 cup

GREEN-HERB SAUCE FOR FISH OR CHICKEN

Steps:

• For complete instructions, visit the original site at https://www.marthastewart.com/1150337/green-herb-sauce-fish-or-chicken

LEMON HERB BEURRE BLANC CHICKEN WITH MUSHROOMS AND GREEN BEANS

Steps:

• Before You Cook Turn oven on to 425 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and cooking spray If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using mahi-mahi, halve, pat dry, and season both sides with a pinch of salt and pepper. Follow same instructions as chicken in Step 2, cooking until mahi-mahi reaches desired doneness (medium-rare to well-done), 2-4 minutes per side for medium. Consuming raw or undercooked mahi-mahi may increase your risk for food-borne illness. 1 Prepare the Ingredients Quarter mushrooms.Trim ends off green beans and halve.Pat chicken dry and season both sides with a pinch of salt and pepper. 2 Roast the Chicken Heat 2 tsp. olive oil in a large non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned on one side, 4-5 minutes.Transfer chicken, seared side up, to prepared baking sheet. Reserve pan; no need to wipe clean.Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken roasts, cook vegetables. 3 Cook the Vegetables Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add green beans, mushrooms, demi-glace, 1/2 tsp. salt, and a pinch of pepper to hot pan. Stir to combine.Cover, reduce heat to medium, and cook until vegetables are tender, 5-7 minutes.If vegetables need more time, add 1 Tbsp. water and cook until evaporated, 1-2 minutes.Remove from burner and stir in plain butter until coated. Cover and set aside. 4 Make the Sauce Bring 2 Tbsp. water and cream cheese to a simmer in a small pot over medium-high heat.Once simmering, stir until smooth and creamy, 1-2 minutes.Remove from burner and stir in lemon garlic herb butter until combined. 5 Finish the Dish Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

FRANKFURT GREEN HERB SAUCE

Steps:

• Hard boil the eggs. Peel the eggs, and finely mash with a fork. Peel and finely chop the shallot. Rinse and dry the herbs. Remove the leaves from the stems and finely chop.
• Mix the oil with the shallot, mustard, yogurt, and sour cream. Mix in the egg and herbs. Season to taste with lemon juice, salt, and pepper.

FISH IN HERB SAUCE

Steps:

• Mix all the ingredients given under fish. Rub them well over the fish. , Place it in a dish in a single layer. Microwave uncovered on high for 2 minutes. , Turn over the fish with tongs or spoon. Again, microwave uncovered on high for 2 minutes. , Remove fish to a plate. In the dish in which the fish was cooked (there may be some juices present), add all the ingredients listed under sauce ingredients. Mix well. , Microwave uncovered on high for 2 minutes, stirring once in between after 1 minute. , Spoon this sauce over fish. Cover and microwave on high for 2 minutes. , Serve hot.,

LEMON HERB AND CHICKEN (WITH A COOL TECHNIQUE)

Steps:

• PREPARE GRILL OR OVEN: You can grill or roast the chicken. °To grill: Clean and oil grill with cooking spray. Heat gas grill to medium high 375-425F(190-218C). °To roast: Heat oven to 400F/204C. Line a pan with or parchment sprayed with oil.
• PREPARE CHICKEN: Optional 4-6 hours before or day before: To add flavor and juiciness to the chicken, brine it Note 4. Or marinate it Note 5. To prepare chicken for cooking (even if brined), rub olive oil over chicken and sprinkle on seasonings, front and back.
• GRILL CHICKEN Place chicken pieces or spatchcock chicken, skin side up, on grill. Turn off burner under chicken. Try to keep temperature of BBQ at 375F-425F (190-218C). Close cover and grill for about 40 minutes or until instant meat thermometer reads 160F/71C in breast. Temperature will rise with resting. Optional: To increase browning on skin, flip chicken over, skin side down, turn on burner and grill for a few more minutes.) To grill on a cedar plank for a mild smoky flavor, here's a recipe for cedar planked chicken. Note 6 to roast chicken instead.
• MAKE HERB SAUCE: While chicken is cooking, chop all sauce ingredients finely and combine them in a small bowl. Taste and adjust seasonings to your liking. It's a good idea to grate garlic or crush it with back of knife since it will be eaten raw. (Alternatively, pulse all ingredients in food processor - that's what I do.)
• FINISH DISH: Spread 1/3 of aromatic smear on a large cutting board or platter. (If using platter, cut up chicken first). Place chicken on top of smear. Spoon rest of smear on top and sides of chicken. Cut chicken into pieces. Loosely cover with foil and let chicken rest for 10 minutes, allowing chicken juices to mingle with smear. Flip chicken around in the juices and herbs and serve. Garnish with fresh lemon slices if desired.

JALAPENO AND GREEN HERB MARINADE/ DIPPING SAUCE

Steps:

• Chop all fresh herbs
• In a food processor or blender, blend until all the ingredients are broken into tiny pieces. Not necessarily a smooth puree.
• Heat 2 tablespoons of oil. Pour the blended herbs into the oil. It should start bubbling almost immediately. Please do not stir at this point; you risk getting burnt.
• After 3minutes stir to check if the liquid has reduced. Keep stirring till all the liquid is gone. Add the rest of the oil, seasoning cubes and salt.
• Stir to incorporate and take off heat.
• Use as a marinade or as a dip.

FRESH HERB SAUCE

Steps:

• Place the watercress, parsley and walnuts in a blender and pulse until finely chopped. Add the oil, lemon juice and sugar, and season well. Blend for 1 min until everything has combined into a thick green sauce. Can be made several hours ahead.

FRANKFURT'S FAMOUS GREEN SAUCE

Steps:

• Gather the ingredients.
• In a medium bowl, mash egg yolks with oil and mix to form a smooth paste. Add a teaspoon or two of lemon juice.
• Mix in quark, yogurt, and sour cream. Add herbs and then season to taste with pepper, salt, and lemon juice.
• Transfer to a food processor or blender and process until herbs are reduced to very small pieces and cream is bright green. You can choose to sieve the mixture into a bowl to remove large pieces of herb or egg yolk.
• Serve cold over hot, boiled potatoes and hard-cooked eggs.

HERB SAUCE IN 5 MINUTES

Steps:

• MAKE HERBS SAUCE: Finely chop herbs and green onions. Stir together with other dressing ingredients except oil. Slowly whisk in oil. Alternatively (I do this): put all herb dressing ingredients in a processor and pulse to blend well. Or use an immersion blender. Taste and adjust seasonings to your liking. Serve at room temperature.

PAN-GRILLED SMASHED CHICKEN FILLETS WITH GREEN HERB SAUCE

Steps:

• Place the chicken fillets between 2 sheets of baking paper and flatten until very thin using a meat mallet or a rolling pin. Oil and season.Sear in a very hot pan until brown but still moist. Serve with the sauce and steamed potatoes and garnish with fresh herbs.

GREEN-HERB SAUCE FOR FISH OR CHICKEN

Steps:

• Place the basil, parsley, and orange-juice reduction in the jar of an electric blender, and season with salt and pepper. Puree mixture, adding the lemon juice 1 tablespoon at a time. With the mixer running, slowly drizzle in the canola oil. Store the vinaigrette in an airtight container, refrigerated, up to 3 days.

HERB BUTTER CHICKEN WITH PORTOBELLO GREEN BEANS EASY PREP & PAN INCLUDED

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Start the Green Beans Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry. Spray provided tray with cooking spray.Add green beans, 2 tsp. olive oil, and garlic salt to tray. Massage oil and garlic salt into green beans, then spread into a single layer.Add 2 Tbsp. water and cover with foil.Bake covered in hot oven, 15 minutes. 2 Add the Chicken and Sauce Pat chicken dry, and season both sides with Italian seasoning and a pinch of salt and pepper.In a mixing bowl, combine flour and portobello mushroom sauce.Carefully remove tray from oven and remove foil. Drain tray. Push green beans to one side and top with flour-mushroom sauce. Tray will be hot! Use a utensil.Add chicken to empty side of tray and top with a pat of butter each. 3 Bake the Meal Bake uncovered in hot oven, 10 minutes.Carefully remove from oven and top with half the crispy onions (reserve remaining for garnish). Bake again uncovered until green beans are fork-tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Carefully remove tray from oven. Remove chicken and green beans to a plate. Top chicken with remaining crispy onions. Stir sauce in tray until smooth, then garnish green beans with sauce. Bon appétit!