A Sauce for Seafood
15 min
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.
7 people made this
Ingredients
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
Method
Prep:5min ›
Cook:10min ›
Ready in:15min
- Fry the chili, ginger and garlic gently in the oil and butter for a couple of minutes.
- Add the wine and cook off the alcohol. Add the water.
- Add the zest and juice of the orange and lemon.
- Cook the seafood in the sauce. Season to taste.
- Add the grated parmesan to taste. I like plenty.
- Garnish with parsley or coriander and serve with a fresh crusty baguettte. Mopping up the sauce with the bread is essential.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(0)
Reviews in English (1)
2
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