A Sauce for Seafood

A Sauce for Seafood


3 people made this

About this recipe: Invented by a friend and I while very drunk after a midweek afternoon pool tournament. I somehow had the where-with-all to write it down. I reckon it'd work well with swordfish but I've never tried it.

HaywoodManley London, England, UK

Serves: 2 

  • 1 small red chilli finely chopped
  • One desert spoon finely chopped fresh ginger
  • 2 cloves garlic chopped
  • 4 tablespoons olive oil
  • large nob of butter
  • Half a glass white wine
  • Half a glass of water
  • Half an orange
  • Half a lemon
  • A selection of fresh or frozen seafood
  • Freshly grated parmesan cheese
  • Fresh parsley or coriander

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Fry the chili, ginger and garlic gently in the oil and butter for a couple of minutes.
  2. Add the wine and cook off the alcohol. Add the water.
  3. Add the zest and juice of the orange and lemon.
  4. Cook the seafood in the sauce. Season to taste.
  5. Add the grated parmesan to taste. I like plenty.
  6. Garnish with parsley or coriander and serve with a fresh crusty baguettte. Mopping up the sauce with the bread is essential.

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Reviews (1)


Altered ingredient amounts. Actually, I think it should be the juice of a quarter of a lemon. It can get a bit acidic otherwise. Made it again the other day and my mate reckons it'll be good with mussels. - 04 Aug 2010

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