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Steve's Garlic and Lime Sauce

Steve's Garlic and Lime Sauce created by katia

Compliments of our friend Steve back in the states. Beware of the size of limes used as too much juice can be overpowering.

Ready In:
10mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@CulinaryQueen
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@CulinaryQueen
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"Compliments of our friend Steve back in the states. Beware of the size of limes used as too much juice can be overpowering."
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  1. katia
    Steve's Garlic and Lime Sauce Created by katia
    Reply
  2. katia
    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!
    Reply
  3. katia
    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!
    Reply
  4. Wendy-Bob
    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.
    Reply
  5. CulinaryQueen
    Compliments of our friend Steve back in the states. Beware of the size of limes used as too much juice can be overpowering.
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