Named after the village of Antibes on the French Riviera, this sauce is a kind of French salsa. Chunky with olives, tomatoes, and capers, it pairs well with seafood, if not on top of a toasted baguette!Checkout Where The Food Comes From Cookbook Review: French From The Market (With Recipes)Photography by Sheena Bates and Deborah … Continue reading Grilled Swordfish With Antiboise Sauce