Seafood Starter in a Lime, Cilantro, Sour Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is really a unique and completely different approach for seafood. I had a dish similar to this in the Caribbean several years ago and loved it. Since then I re-created and I have made it for dinner parties many times but not as the main dish as I thought it was too rich. I like to serve mine in smaller serving bowls as an appetizer. Just a bite or two of the fish and shrimp with the toasted baguettes makes this a great starter dish. It is completely unique, but I think you will enjoy it. Ingredients:
1 1/2 lbs grouper, cut into bite size pieces (you could use halibut or cod as well, any firm white fish) |
3/4 lb large shrimp (extra large would be good too, peeled tails on) |
1 cup lime juice |
1 medium onion, thin sliced (cut in half and thin sliced) |
1 tablespoon kosher salt |
1/2 cup butter |
2 1/2 teaspoons garlic, minced |
1/4 cup white wine |
3 cups sour cream (no low fat) |
1/4 cup fresh cilantro (you can go a bit lighter if it is too strong) |
1 teaspoon ground black pepper |
1 pinch chili powder |
toasted baguettes with olive oil and garlic |
lime wedge |
Directions:
1. Marinade - In a large bowl, add the salt, onions, lime juice, fish and shrimp and let marinade about 10-15 minutes, no more. The lime juice will actually start to cook the fish. Drain well. Reserve the onions.
2. Saute - In a large saute pan, add 2 tablespoons butter and melt on medium high, then add the garlic and cook 1 minute until the garlic starts to brown. Now, pick out the fish and shrimp from the marinade and add to the saute pan with the garlic and cook 2-3 minutes until lightly brown, just a couple of minutes, don't over cook. Remove to a platter and cover with foil.
3. Sauce - Now, to that same saute pan, add the wine to deglaze and cook 1 minute on medium high until it slightly reduces. Next, add the onions that you reserved along with the remaining butter and cook another 5 minutes until slightly soft on medium. Then reduce to medium low and add in sour cream, cilantro, pepper and chili powder (use as much chili powder as you like to taste). Don't let it come to a boil, as sour cream will curdle.
4. Finish - Add the fish and shrimp back in and cook just to reheat, 1-2 minutes is all.
5. Serve - In a small salad bowl with a couple of slices of toasted baguettes, add some of the shrimp and fish sauce and garnish with a squeezed lime wedge. Very simple and very good.
6. To me this is just a nice starter to a dinner. A little seafood in a rich sauce with the baguettes just makes this really unique. Some roasted citrus chicken, Caribbean style rice, fresh fruits would be a perfect compliment to this starter.
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