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

Grilled Corn with Cilantro-Lime Butter

I love cilantro. I love lime.  I love the combination of the two together.  I try to work them into different things I cook.  Today I decided to try my hand and make them into a butter to spread over grilled corn.  I have to say, it was delicious!  

The best part about this recipe is, you can make a big batch of this butter and freeze it in small portions to use as you need it.  Imagine taking this out throughout the summer and serving it alongside corn muffins.  Yumm!

Here is how I made it.

The Ingredients of Love:  Butter, Cilantro, Lime, Fresh Corn,  and Salt.

Roll up your ears of corn in foil.  We put 2 each in a foil packet and sent it outside with our favorite grill man.

Get out your food processor. This makes it SO quick and easy! If you don’t have a food processor, you could chop the cilantro and use your mixer to do this step I’m sure.

Throw in a stick of room temperature butter.  This makes it blend a whole lot better.  Now add 1/2-3/4 cups of cilantro.  You don’t need to pre-chop the cilantro if you’re using the processor, just rip off a bunch and throw it in.  The processor will do the work.

Now take your grater or zester and zest about 2 teaspoons of lime zest.  I love this Microplane grater that I’ve got.  It’s one of my favorite kitchen gadgets.  I used 2 medium sized limes and zested them almost completely.  Don’t grate too deeply, the white part or pith is bitter!  You can grate right over your processor if you can eyeball teaspoons.  I hardly ever measure when I’m cooking…

Or you can just grate it onto your cutting board or a bowl…

Then toss it into your processor.  Take one of the limes you just zested and cut it in half and squeeze it right into your food processor.  

Now, pulse your food processor several times to cut up your cilantro.  Then you can turn it on and let it whir for a minute.  

Add a pinch of salt.  When it seems like the cilantro is blended up pretty nicely, turn your butter out onto a sheet of waxed paper.

Roll it up in your waxed paper like a burrito.  Begin to shape it into a log with your hands.  

Put it in your refrigerator to chill, or in your freezer for later.  

Our corn was coming in off the grill along with my Dad’s incredible sirloin steak.  We put our butter to good use immediately.

Can you just imagine the herby tartness of the cilantro and lime mixed with the sweetness of the sweet creamy butter? Mmmmmmm…

Try this at your next picnic or BBQ.  Your friends will think you’re amazing!

Cooking with Love,

~Katie