Last weekend at the farmers market, the sweetest elderly gentleman was selling white fish he had caught and filleted the day before. He was much too cute to refuse, so I purchased four fillets along with green beans and corn from another stand and brought it all home for that night’s dinner.
After dredging the fish in flour, egg, and well seasoned cornmeal, I pan fried it and served it with a simple sauce thrown together in less than two minutes. The best part was the kids loved the sauce so they devoured the fish! Using the fish taco lime crema recipe from Gwyneth Paltrow’s cookbook* as a starting point, I added a few ingredients and ended up with a recipe you could use with just about any fish. I think it would also make a great dip for shrimp in place of the typical red cocktail sauce you see on every party buffet.
Lime Crema with Garlic and Cilantro
- 1/2 cup Vegenaise (You can find this in the refrigerated section at most grocery stores near the eggs and dairy. If you can’t, regular mayo works but Vegenaise is super creamy and worth looking for.)
- 1 tablespoon fresh squeezed lime juice
- 1 clove garlic, minced
- 1 tablespoon finely chopped cilantro (basil or dill would be yummy too)
- a liberal sprinkle of coarse salt and freshly ground pepper
Stir it all together and enjoy!
*I have made quite a few recipes from her cookbook, My Father’s Daughter, and have been pleased with all of them. They are incredibly simple to prepare and seem to appeal to adults and children equally.
Apologies for the less than perfect photo, but I was starving!