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Interesting way to make a sweet lemon sauce -

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Posted to Thread #29539 at 7:30 am on Apr 6, 2017

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.

Link: http://www.chicagomag.com/Chicago-Magazine/April-2017/Halibut/


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