2 recipes for delicious fish toppers.

Both of these recipes follow the same process, just add all of the ingredients to a bowl and loosely mix. These recipes will last in the fridge for a week after you make them and can be used over other products such as potatoes or quinoa.

Pinenut, Pistachio, Basil, Parsley Lemon, Olive Oil

• 1/4 cup pinenuts

• 1/4 cup pistachio, toasted chopped

• 1/2 cup fresh basil, finely chopped

• 1/4 cup fresh parsley, finely chopped

• juice and zest of 1 lemon

• 1/2 cup olive oil

Chopped Onion, Green Garlic, Red Wine Vinegar, Grainy Mustard, Anchovy

• 1/2 onion, finely chopped

• 1/4 cup green garlic (or regular garlic), thinly sliced

• 1/8 cup red wine vinegar

• 1/2 cup olive oil

• 2 tbsp grainy dijon mustard

• 2 marinated anchovies, chopped small (or 1 tsp of anchovy paste)

• 1 thai chili, deseeded, sliced thin

• Dill, Feta, Olive Oil, Lemon Juice, Black Olive

• 1/2 cup dill, finely chopped

• 1/2 cup olive oil

• juice of 1 lemon

• 1/4 cup sundried olives (or regular black olives), finely chopped

Find more fish toppers @ http://ift.tt/1SskARL

bon appetit