This is a great sauce to use with deep-water fish. The parsley and coriander chelate heavy metals.
Servings: 12 tablespoons
- 2-3 garlic cloves chopped
- 1 cup parsley
- 1 cup coriander
- 1 tbsp lemon juice
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 small red chilli
- 1 red onion
Pulse garlic and onion in a food processor.
Add parsley, coriander, lemon, red wine, and red pepper and blend until everything is well incorporated.
Add olive oil gradually until the mix thickens. Add salt and pepper to taste and do a final blend.
Serve standalone as a dip or as a side dish with fish or meats. Pair it with deep water fish - it will chelate mercury