| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
sl |
Ginger peeled and sliced |
| 1 |
ts |
Chopped shallots |
| 1 |
c |
White wine |
| 1 |
tb |
Grated ginger |
| 1/3 |
c |
Heavy cream |
| 1 1/2 |
c |
Butter, (3 sticks) cut in 1/2" cubes |
|
|
Juice of 3 limes (3 tbs) |
| 1 |
tb |
Cilantro, chopped |
|
|
Salt and pepper to taste |
| 4 |
sl |
Swordfish or salmon (8oz ea) |
INSTRUCTIONS
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
From : Diane Lazarus 1:261/1137 Fri 14 Jul 95 02:41
Posted to MM-Recipes Digest V4 #15 by tobbs@earthlink.net on May 24, 99
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