This recipe was in my most recent Chicago magazine. I wanted to try the lemon sauce (for tilapia, not halibut) because I thought is was so interesting that the blender sauce used an entire lemon (I did cut off the ends). The sauce had a lovely texture but was way too sweet - I couldn't imagine it with fish. So I added quite a bit of sambel oelek (ground fresh chili paste) as well as a bit of fermented bean paste I always keep on hand (I take a bag of boiled, salted fermented black beans and added a whole bunch of chopped garlic and put it through the food processor. Then add some vegetable oil, keeps forever in the fridge and I add it to pan sauces). OMGoodness - the resulting sauce was fantastic and addictive.http://www.chicagomag.com/Chicago-Magazine/April-2017/Halibut/
Interesting way to make a sweet lemon sauce -
- Thread starter deb-in-mi
- Start date
thanks for this. I made it for dinner tonight with cod
I did it as the recipe except I used two huge lemons so it was not extra sweet. I also did not have white balsamic so I ended up using sushi vinegar which has a bit of sweetness to it but actually for me it was overall more tart than sweet and probably could have been a tad sweeter. Overall I was pleased as was the family. I would like to try it as you did it though when I get those ingredients.
I served it with shoestring potatoes, steamed cabbage and brussel sprouts - raided the fridge for veggies and my wife has been on a cabbage kick for weeks. The cabbage and sprouts both went nicely with the lemon sauce.
http://eat.at/dnd/paul/fish-lemonsauce.jpg
I did it as the recipe except I used two huge lemons so it was not extra sweet. I also did not have white balsamic so I ended up using sushi vinegar which has a bit of sweetness to it but actually for me it was overall more tart than sweet and probably could have been a tad sweeter. Overall I was pleased as was the family. I would like to try it as you did it though when I get those ingredients.
I served it with shoestring potatoes, steamed cabbage and brussel sprouts - raided the fridge for veggies and my wife has been on a cabbage kick for weeks. The cabbage and sprouts both went nicely with the lemon sauce.
http://eat.at/dnd/paul/fish-lemonsauce.jpg
I had left over sauce and froze it....
I tend to do this a lot. My husband loves ritz cracker crusted tilapia with (basically) a lemon picatta sauce and I always make a double serving of sauce. I freeze the leftovers and use it next time I made the dish (I might brighten it a bit with a dash of fresh lemon.
I tend to do this a lot. My husband loves ritz cracker crusted tilapia with (basically) a lemon picatta sauce and I always make a double serving of sauce. I freeze the leftovers and use it next time I made the dish (I might brighten it a bit with a dash of fresh lemon.