Herbed Horseradish Sauce for Fish

This no-cook sauce comes together in five minutes and adds a sharp, creamy kick to grilled or poached fish. Plain yogurt forms the base, with grated horseradish providing the sinus-clearing heat and fresh cilantro (or dill, your choice) bringing herbal brightness.

Lemon juice and Dijon mustard round out the flavor with acid and a touch of sharpness. The combination of yogurt tang, horseradish burn, and citrus brightness cuts through the richness of oily fish like salmon or the mildness of white fish like cod. A dash of white pepper adds warmth without the visual specks of black pepper.

Mix, chill, and serve. The sauce actually improves after sitting in the fridge for an hour as the flavors meld together.

Pro Tips

• Use freshly grated horseradish if you can find the root. Prepared jarred horseradish works but has a sharper, more vinegary bite.
• Start with 1 tablespoon of horseradish and taste before adding more. Fresh horseradish varies wildly in strength.
• Choose cilantro for fish with Latin or Asian flavors, dill for Scandinavian or classic pairings. Both work equally well.
• Make the sauce at least 30 minutes ahead for the best flavor. The horseradish mellows slightly as it sits.

Variations

• Swap yogurt for sour cream for a richer, thicker sauce.
• Add a teaspoon of capers for briny pops of flavor.
• Stir in a finely diced cucumber for a raita-style variation.