Orange and Chive Sauce

swordfish orange and chive sauce








– 1/2 cup extra virgin olive oil

– 1 small thumb size peeled ginger

– 1 cup chives

– 2 peeled garlic cloves

– juice from 1 medium navel orange

– optional: 1 tablespoon cashew butter (for thicker, heavier sauce that has slight different taste)


1. Blend all the ingredients in a Vitamix or other blender.

2. Serve on cooked or grilled fish of your choice ( we like salmon, or swordfish or tuna steaks).

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