When onions and tomatoes abound at the farmer’s market (or in our own garden), this is a recipe we frequently make. Ravigote sauce is usually made with onions, capers, fresh herbs infused with olive oil and vinegar. But this Ravigote recipe is a bit different. It calls for the addition of tomatoes, one or two types of cured olives, and lemon juice instead of vinegar.
This “no bake’ recipe is basically some chopping of vegetables and herbs and a bit of seasoning. It’s fantastic with any type of fish (salmon, tuna, grouper, snapper, etc.) whether poached, baked, grilled or sauteed. Make it earlier in the day and keep it refrigerated until you need it – allowing for at least 30 minutes to 1 hour for it to come to room temperature before serving.
One last thing. The recipe below is more a concept than written in stone. If you want to add an ingredient, delete an ingredient, up the amount of an ingredient based on your tastes – by all means do so!
Ravigote Sauce for Fish
- 1/3 cup finely chopped onion*
- 1/3 cup coarsely chopped parsley
- 2 scallions, finely chopped
- 2 plum tomatoes** – halved, seeded and cut into 1/4″ dice
- 1 1/2 Tbsp. chopped cured olives
- 1 Tbsp. drained capers***
- 1 large garlic cloved, minced
- 3 to 4 Tbsp. extra virgin olive oil
- 2 Tbsp. fresh lemon juice
- salt and freshly ground pepper
- In a small bowl, combine all ingredients through the olive oil. Season to taste with salt and pepper. Let stand at least 30 minutes at room temperature prior to serving.
- To serve, either spoon a portion of the Ravigote sauce over each piece of fish or bring the sauce to the table and let others serve themselves.
*You can use any time of onion here. Spring onions or red onions are what we usually use.
**Plum tomatoes are recommended because they are firm and hold up to chopping best. But use whatever tomato you prefer or have available.
***Capers are very salty. I like to rinse them first to remove a bit of it and then season to my taste with salt and pepper once all the ingredients have been added.