Lime, Chili and Cilantro Sauce
Makes ¾ cup or 3-4 Servings

Three Fish Varieties: Pacific Halibut, Pacific Red Snapper and True Cod

If you want Heidi’s Hints about cooking fresh fish and seafood click here.

Ingredients

3 tbs. extra virgin olive oil
1 clove fresh garlic, peeled and sliced
Zest from fresh lime
1/3 cup fresh lime juice (If available limes aren’t very juice, you may need 2 or 3.)
½ cup finely chopped fresh cilantro leaves
1 tbs. Green Chili Sauce (mild) or Green Tabasco sauce (more to taste but not enough to overwhelm flavor of seafood)
Salt to taste

Procedure

1. Heat olive oil over medium low heat. Add garlic slices and lime zest, and cook for about a minute to soften and release flavor, but not long enough to brown the garlic even slightly.


Here is what happens to the shallots and zest of you step away from the stove for one or two minutes to grab the phone. burned shallots will ruin the sauce. Start over.

2. Add lime juice and cook at low simmer for 2 minutes. Add chili sauce and all but 1 tbs. of cilantro leaves. Cook for 1 minute more. Taste and correct seasoning with salt if necessary. Remove from heat and cover loosely until fish is ready to serve (it may need to be reheated briefly if the fish takes longer than 5 minutes).
3. Ladle sauce over each serving and garnish with remaining cilantro.