The sauce on the fish is from this month's cookbook, Crazy Plates. They had it over baked sole, but I pan fried tilapia instead. And cooked it perfectly, I might add.
Heart and Sole
1/3 c lemon juice
1/4 c of chicken or veggie broth
3 tbsp sugar
2 tsp each cornstarch and grated gingerroot
1 tsp grated lemon zest
1 clove garlic, minced
Combine all the ingredients in a small saucepan and bring to boil and cook until thickened and bubbly. Serve over fish.
Verdict: It was good, lots of flavour, but was lacking. It's a low fat cookbook, and sometimes that doesn't work. I added a couple of tablespoons of butter and the sauce was much improved. It is potent, this is four servings. Use sparingly or it could overpower the fish.
1 comment:
All that yellow looks very pretty on the plate I must say. Great recipe.
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