White Bass with Coconut-Lime Cilantro Sauce
Remember this picture?
We now have a huge bag of frozen fish in our freezer in the garage. Most of it is Crappie, and I really can’t tell the difference between it and tilapia. It’s really mild and white and good.
The bass, I wasn’t so sure about though. I decided that I’d try to create something to balance the fishiness, just in case.
Turns out though, that the bass was super mild and thick and flaky. It would have been great without this sauce, but the sauce turned out great also! Mr. Wonderful was spooning it over everything on his plate, including his potatoes. You could do this sauce over tilapia, or any kind of fish that you want!
Try this sauce over fish, or even chicken, shrimp or scallops. You will love it.
Simply brush your choice of fish with olive oil and season with salt and pepper. Send your favorite grill man to the grill with it.
Meanwhile, in a blender or food processor, pour in 1/2 can of light coconut milk, and 1/2 coarsely chopped jalepeno.
Take one medium size lime and completely zest it, being careful not to dig too deep and get the white part of the peel. Also, zest about a tablespoon of fresh ginger.
Take your lime that you just zested, and squeeze the juice in as well.
Also add in about 1/4 cup of cilantro. Give it a rough chop and throw it in and let the blender do the rest for you. Put the top on the blender and blend for about 30 seconds. Then slowly drizzle in 3/4 cup of canola oil.
Your sauce will begin to emulsify or thicken. Pour it into a bowl and top with a little chopped cilantro.
Drizzle over your freshly grilled fish.
This dish is super fast and you can save the leftover sauce for up to 5 days. Use another night over chicken…
Or whatever critter your husband catches next!
Cooking with Love,
~Katie
Katie’s Printable Recipe -White Bass with Coconut Lime Cilantro Sauce
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posted by cjsglassact on May 26, 2009
This looks really good. Something else I’ll have to try. You’re hard to keep up with.
posted by zoe on May 27, 2009
oooh..i love coconut in savory dishes! Great job!
posted by josephmartins on March 17, 2012
Also worth trying with a clove of garlic and or a scallion, and EVOO rather than canola. A tbsp or two is plenty. 3/4 c is far too much in my opinion.