Green Sauce for Seafood This is reminiscent of the famed "skordalia" of Greece. Serve as a dip with steamed or poached seafood or as a sauce with broiled, poached or grilled fish. 1 slice white bread with crust removed 5 tablespoons distilled white vinegar 4 tablespoons olive oil, or as needed 3/4 cup minced parsley, preferably flat leaf 2 cloves garlic, minced 3 anchovy fillets, finely minced 1 teaspoon granulated sugar 1 1/2 teaspoons capers, drained Tear the bread into pieces and place in a small bowl. Add 3 tablespoons of the vinegar and soak until the bread is saturated, about 30 minutes. Using a hand mixer or a blender or mini-chopper add the olive oil, parsley, garlic, anchovies and sugar to the bread and vinegar. Beat (or process) until well mixed. Add the capers and the remaining 2 tablespoons vinegar. Spoon into a small serving bowl and let stand 15 to 20 minutes to blend the flavors or chill up to 3 hours.