Fish with sauce niçoise
Fish second courses
"Fish" is intentionally vague here. I've pan-seared cod, but the preparation could be poached, grilled, roasted, <a href="https://food52.com/recipes/58018-skillet-grilled-fish-tacos-with-cilantro-lime-crema">skillet-grilled</a> (which I appreciated even more after this recent go at pan-frying), etc. And the fish could be anything you like—this sauce is very versatile. With that in mind, too, the sauce could work with chicken, steak, polenta, eggplant, cauliflower, etc.—it's versatile. <br /> <br />Recipe comes from <em>Moosewood Restaurant Simple Suppers. </em>
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