Prep 2 mins
Cook 0 mins
I created this quick, flavorful sauce to go with grilled rare, sashimi grade tuna. Grill your tuna and then serve this on the side. Play around with the amounts if you are using another brand of jalapeno hot sauce, some are saltier than others. This is such a great sauce for any grilled fish, hope you enjoy it!
- 1⁄4 cup unsalted butter, melted
- 1⁄2 tablespoon Tabasco jalapeno sauce
- 1⁄2 tablespoon soy sauce (I use Tamari)
- 1⁄2 lime, juice of, squeezed (optional)
- Melt the butter.
- Whisk all ingredients together and serve.
Fantastic!! I had Tabasco Chipotle, which as I understand from the label, is smoked (?) jalapenos. I made the recipe as stated, using 2 teaspoons each of Tamari and soy, and juice of 1/2 lime as directed. I love the flavour of lime, but knowing my husband's tastes, had to add a small teaspoon of sugar to make the sauce less acidic. We used this on freshly-caught white-fleshed, simply-fried ocean fish (the name of the fish won't mean anything to anyone outside of South Africa). I tasted the sauce after making it, and though, ho-hum. BUT, hint: this sauce had to wait an hour in a warming oven before I ladled it over the fish fillets. My goodness, it was absolutely great!! Maybe it just needed that standing time. Will make this often in future. Thanks, Trinkets, it just shows again that simplicity can be the best of all.
This very tasty - and so simple. We used it on grilled halibut and it was really delicious. Thanks so much for posting! I will also keep this in mind to try on fresh corn on the cob in the summer.