Prep 5 mins
Cook 5 mins
Compliments of our friend Steve back in the states. Beware of the size of limes used as too much juice can be overpowering.
- 1⁄4 cup canola oil
- 2 tablespoons garlic, minced
- 2 limes, juice and zest of
- salt, to taste (kosher or sea)
- pepper, to taste (freshly ground)
- Heat the oil in a small saucepan until very hot.
- Add the garlic and cook, swirling the pan, until just golden.
- Remove from heat and whisk in the lime zest and juice.
- Season with salt and pepper.
- Drizzle over cooked fish.
Great flavor! Yesterday I had grilled fish and it was a perfect time for this sauce. I also added fresh parsley for the aroma and the colour and a tiny amount of oregano! I had never tasted garlic on grilled fish, but it is so good! I reduced the amount of the oil and next time I'll use olive oil instead of canola oil. Thanks for posting!
I really enjoyed this recipe but I have to say that you really don't need much to serve with your fish, etc. as it is (obviously) quite oily. Just a drizzle is perfect. I made it as directed (nearly setting fire to the oil in the process!!) and served over salmon. The flavours were fairly delicate but I was quite cautious with the lime following the intro comments and so perhaps this was my fault. I will probably tamper with the garlic and lime amounts a bit to get everything to my liking but this was a good, easy (although a little scary with the hot oil!) recipe and a definite keeper.