Scallops, Swordfish with Avocado Zhoug
We’ve been getting Zhoug, a spicy herbal sauce from Trader Joe’s for a few months now and using it with multiple foods. We all love the flavor combinations. My husband was telling me he got sea scallops and swordfish and was going to serve them with zoug but discussing how to tone it down. I suggested mixing it with an avocado and he brought it one step further with a small dollop of mayonnaise. It was creamy, tasty, and not overwhelming spice-wise. He served the seafood with a sweet potato and chorizo hash, and some vegetables.
They’ve been taking photos with their meals since 2010 and these show what they think of that.
I’ll post recipes if anyone requests.
From TJ’s site: “Zhoug (pronounced ZOOg) likely originated in Yemen, and is now popular throughout the Middle East. It’s a cilantro-based sauce/condiment that’s been likened to “Middle Eastern pesto,” but we think that description shortchanges the originality of this spicy, fragrant, fabulously flavorful culinary creation.It’s a sauce that’s taking the internet by storm – from food blogs to social media feeds, Zhoug is having its moment in the digital sun. And it's about to have its moment in our stores!Trader Joe’s Zhoug Sauce comes to us from a California vendor well-versed in the art and science of Middle Eastern foods. Here, they’ve put together a very straightforward collection of ingredients – cilantro, canola oil, jalapeño peppers, chile flakes, garlic, cardamom, sea salt, and cumin seeds – to create a sauce/dip/spread/condiment that bursts with vibrant flavor and color.”
