Active Time

　　15 min

　　Total Time

　　20 min

　　Serve this sauce over baked, broiled, or sautéed white-fleshed fish.

Ingredients

　　2/3 cup hazelnuts (3 oz), toasted and any loose skins rubbed off in a kitchen towel

　　1/2 cup warm water

　　1 small garlic clove, minced

　　1/2 teaspoon salt

　　1/2 cup finely chopped fresh cilantro

　　2 teaspoons red-wine vinegar

　　1/4 teaspoon cayenne

　　1/4 cup olive oil

　　Purée nuts with water, garlic, salt, cilantro, vinegar, and cayenne in a blender or food processor until smooth. With motor running, add oil in a slow stream, blending until emulsified.