Ginger & Lime Sauce

[JIGMEISTER]

Here's a great recepie I got from.........I don't know, I poached it from somewhere, but it's great with fish like Grouper, Pargo, Seabass, Robalo, etc. You can even use it on Chicken or Pork.


Makes 2 servings; can be doubled
Ingredients
• 2 tablespoons fresh lime juice
• 1 1/2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped peeled fresh ginger
• 1 tablespoon minced shallot
• 5 teaspoons light or regular olive oil
• 2 6-ounce fillets (each about 3/4 inch thick)

Preparation

Preheat oven to 450°F.
Mix first 6 ingredients and 3 teaspoons oil in small bowl. Season sauce with salt and pepper.
Brush 9-inch-diameter glass pie dish with remaining 2 teaspoons oil. Arrange fish in prepared dish; turn to coat.
Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.
Roast fish until just opaque in center, about 12 minutes.
Top fish with remaining sauce and serve.

I served it over some Capellini pasta. A bottle of Sauvignon blanc goes well with it.

Enjoy.