Any suggestions? I like a fairly light sauce so as not to overpower the taste of the fish. I like Sea Bass,Hake etc. Last night I tried a lime/butter sauce. The recipe called for the juice of two limes but was way too acidic. The rest of the ingredients were white wine,garlic,ginger,scallion,butter and soy. I thought that lot would produce a nice sauce but even if I halved the lime I still thought it was a bit bland.
post #1 of 6
3/9/07 at 12:21am