I made a promise to myself earlier this year (and no it was not a New Years resolution because I can never keep those) to serve fish at least once a week. And so far, I have been able to almost keep to the plan. But I would not be able to serve fish to Mr. C. as consistently as I have been without a little help from either tartar sauce or aioli. Because, let’s face it, some fish can be quite bland. And a terrific sauce can make all the difference. Especially since I like to prepare fish in as healthy a way as possible.

Now some might argue that even if I bake the fish, serving it with a side of tartar or aioli defeats the whole “healthy” purpose of the dish. Pish posh! Without the sauce the fish would not be eaten at all! So, a simple concession must not only be anticipated, but delivered.

The other day when it was deemed the perfect day for our weekly fish fix, Mr. C. stopped at our local Haggen grocery store, and brought home some fresh cod. Which BTW we both love. I fried it up (just a bit of oil in the pan and a simple coating) and served it with this aioli and life was good. Because this wonderful creamy sauce from Christina Tabaretti on the allrecipes.com site, proved to be absolutely fantastic! In fact, I could have eaten the whole bowlful before I ever placed it on the table. (Luckily for Andy I didn’t. But I could have!)

Anyway, if you want to totally over-achieve at serving a fantastic seafood dinner to your family or friends, I suggest you make this sauce. It is simply amazing. And very quick and easy to prepare.

Well, that’s all for today. I have a doctor’s appointment this afternoon in Seattle and Mr. C. has a gig at the Rockfish Grill in Anacortes this evening. So, we will be like ships passing in the night. Maybe we should throw out hooks and see if we catch anything?

Peace and love to all.

¼ tsp. dry mustard

¼ tsp. kosher salt

freshly ground black pepper

½ c. sour cream

½ c. mayonnaise

1 lemon, zested and juiced

1 T. olive oil

1 T. finely chopped fresh parsley

1 T. finely chopped chives

1 sm. clove garlic, finely minced

Place dry mustard, salt, and pepper in a small bowl. Add a bit of the sour cream and whisk until the mixture is a smooth paste. (Dry mustard tends to stay in lumps if added with all the other ingredients.) Add the remaining sour cream and all the rest of the ingredients. Whisk until well blended. Taste and adjust seasoning.

Refrigerate until ready to serve. Perfect with fried fish.