Grilled fish with ginger, lime and cilantro sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | Ginger peeled and sliced |
| 1 | teaspoon | Chopped shallots |
| 1 | cup | White wine |
| 1 | tablespoon | Grated ginger |
| ⅓ | cup | Heavy cream |
| 1½ | cup | Butter, (3 sticks) cut in 1/2\" cubes |
| Juice of 3 limes (3 tbs) | ||
| 1 | tablespoon | Cilantro, chopped |
| Salt and pepper to taste | ||
| 4 | slices | Swordfish or salmon (8oz ea) |
Directions
Brush the slices of ginger with olive oil and place them on a grill, cooking until they are marked golden brown.
To make the sauce, combine the shallots, wine, and grated ginger and bring the mixture to a boil. Reduce until there is no liquid left.
Add the cream and bring the mixture to a boil again. Whisk in the butter, bit by bit. Take the pan off the heat and add the lime juice, cilantro, and salt and pepper to taste. Set the sauce aside in a warm place.
Season the fish with salt and pepper and grill over high heat for about 4 minutes per side. Top each piece of fish with a slice of grilled ginger. Pour some sauce around the fish and serve hot.
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 126 Submitted By DIANE LAZARUS On 07-14-95