Fish with Orange Mint Salsa Verde

Salsa verde is the classic Italian green sauce for cooked fish, meat, or vegetables. This lively orange and mint sauce is a versatile variation on the classic. Instead of lemon, orange juice and zest are added and mint replaces parsley. I usually serve this sauce at room temperature, spooned over hot fish. Salmon, sea bass, or tuna is best. It can also be used as a vinaigrette on cooked shrimp or scallops, or on cooked artichokes, asparagus, or green beans, for a summer salad.