Market Street Grill Creamy Cucumber-Dill Sauce for Fish
posted by Kalyn Denny on August 7, 2008
It seems like every summer I get fixated on one particular herb, and this year it’s definitely dill. As soon as my dill plants sprout out a few feathery leaves, I snip them and make another dill-flavored recipe. The latest thing I made with dill is this creamy cucumber-dill sauce that’s served at the best seafood restaurants in Utah. People who’ve eaten at the Gastronomy Inc. trio of Market Street Grill, Market Street Broiler, or The Oyster Bar know that this perfect sauce is one thing that keeps customers coming back. When I visited Market Street Grill recently and saw they were giving out this sauce recipe, I knew I had to put it on the blog.
Dill is commonly used with yogurt in sauces and salad dressing, but this recipe pairs the dill with equal parts of sour cream and mayo for a creamier sauce. I actually used light sour cream and light mayo when I tried it out on my dad, step-mother, and sister, and they thought it was great. I’ve made the sauce with fresh dill as well as with the dried variety, which is called dillweed. The other usable part of the dill plant is the dried seeds which are a spice called dill seed. Dill is fairly easy to grow, and can be planted in the fall for early dill next spring. If you neglect your dill plant a little at the end of the garden season each year, it will happily drop enough seeds to guarantee a good supply of dill the following summer. This delicious and simple sauce with dill is my entry for Weekend Herb Blogging, hosted this week by Divya from Dil Se. If you’d like to enter, check the new rules for Weekend Herb Blogging, and how to send your entry.
3 medium cucumbers
1 cup mayo (I used light mayo)
1 cup sour cream (I used light sour cream)
2 T chopped fresh dill or 2 tsp. dried dillweed
1/2 tsp. salt
1/2 tsp. black pepper
juice of 1 lemon (3 T fresh lemon juice)
Peel cucumbers and scrape out seeds with a sharp spoon. Cut into chunks, then place in food processor and puree. Drain cucumbers in a fine-mesh colander, then use your hands to squeeze out as much water as you can.
In a plastic bowl with a tight-fitting lid, mix together sour cream and mayonnaise. Stir in cucumbers, dill, salt, pepper, and lemon juice. Chill for at least 4 hours before serving.
At the restaurant this sauce is served with salmon, halibut, scallops, and fish and chips. It would be good with most any type of seafood. (Edit – Since I posted this I’ve discovered this sauce is also delicous on grilled zucchini or eggplant.)
Served with grilled fish, like the salmon in the photo, and made with light mayo and light sour cream, this is a great condiment for any phase of the South Beach Diet or any other low-glycemic eating plan. (I wouldn’t personally use fat free mayo or fat free sour cream to make this because they nearly always contain more sugar than the light varieties. With full fat sour cream and mayo, this should be used much more sparingly.)