1/3 Photos of Ed’s Caribbean Fish Sauce
My husband loves to cook and when he creates it's usually very different and outstanding. He created this sauce for grilled Cobia (Lemonfish) the weekend we celebrated our 25th wedding anniversary. It would be great for any firm meated fish or even grilled chicken.
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Units: US | Metric
- 29.58 ml olive oil
- 1 medium onion, finely diced
- 1 garlic clove, finely diced
- 1 jalapeno, finely diced
- 1 lime, zest of, finely diced
- 354.88 ml chicken broth
- 1-2 lime, juice of
- salt and pepper
- 177.44 ml unsweetened coconut milk
- 22.18 ml butter
- 0 bunch cilantro, chopped
- 2 garlic chives, chopped (optional)
- 1Heat small sauce pan on medium flame and add olive oil.
- 2Saute onions for 3-4 minutes.
- 3Add garlic, jalapenos, and lime zest and sauté for 2 minutes.
- 4Add chicken broth and lime juice and reduce by 1/3.
- 5Add salt and pepper to taste.
- 6Add ½ coconut milk and reduce 5 minutes. Continue to add coconut milk as needed. (This will depend on your taste, if you like thinner or thicker sauces.).
- 7Finally, whisk in the butter and remove from the heat, add cilantro and chives.
- 8Serve over fish or on the side.
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Nutritional Facts for Ed’s Caribbean Fish Sauce
Serving Size: 1 (118 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 206.4
- Calories from Fat 186
- Total Fat 20.6 g
- Saturated Fat 11.8 g
- Cholesterol 11.4 mg
- Sodium 324.1 mg
- Total Carbohydrate 4.2 g
- Dietary Fiber 0.4 g
- Sugars 1.1 g
- Protein 3.0 g
The following items or measurements are not included:
limes, zest of