Serves 6

Ready to give fish sauce a try? Start out easy. Use a generous amount (a few tablespoons) to marinate your next steak for 30 minutes or up to several hours. The natural savory flavors of the steak will be intensified more than you thought possible. When you’re ready to move on to bigger and better stuff. Try this recipe:

11.5-ounce can V8 vegetable juice

3 tablespoons fish sauce

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3 tablespoons Worcestershire sauce

3 tablespoons prepared horseradish

½ teaspoon cayenne pepper

1 ½ pounds chicken breast tenders

3 stalks celery, finely chopped

½ cup green olives, finely chopped

2 tablespoons lemon juice

2 cloves garlic, minced

¼ cup Peppadew peppers (or other sweet-hot peppers), chopped

In a zip-close plastic bag, combine the V8, fish sauce, Worcestershire, horseradish and cayenne pepper. Add the chicken, close the bag, squeezing out any air, then refrigerate and allow to marinate for 2 to 6 hours.

Meanwhile, prepare the tapenade. In a medium bowl, combine the celery, olives, lemon juice, garlic and peppers. Stir well and allow to sit for at least 1 hour at room temperature for best flavor. Can be prepared ahead and refrigerated, then allowed to come to room temperature before serving.

When ready to cook the chicken, heat a grill to high. Remove the chicken from the marinade and grill on well-oiled grates for 3 minutes per side, or until cooked through. Serve topped with the tapenade.

Alison Ladman, The Associated Press