Pan-Cooked Arctic Char with Cilantro-Jalapeño Sauce
I love jalapeños and bought a about a dozen of them last time I was at Trader Joe’s. Luckily, Lucid Food had another recipe to use up a bunch of them, as well as our CSA cilantro. Bright and zesty; highly recommended. Next time, I think I’ll try it on scrambled eggs!
Cilantro-Jalapeño Sauce:
Author’s Notes:
We have Mexico to thank for the tangy flavor combination of cilantro, jalapeño, and lime, although this sauce complements all types of cuisines. Try pouring it over grilled chicken or fish for a zesty finish. Serve this sauce in the first hour after blending, when its color is brightest.
Ingredients:
- 2 cups fresh cilantro leaves
- 1 or 2 jalapeños, ribs and seeds removed, coarsely chopped (I used three, and the sauce didn’t really seem spicy because of the honey and lime)
- 2 tbsp. honey
- 3 tbsp. freshly squeezed lime juice
- 1 tbsp. olive oil
- salt to taste
Instructions:
- Combine the cilantro, jalapeños, honey, lime juice, and olive oil in a food processor or blender and blend until liquefied. Taste and season with salt.
- If you prefer more heat, add another jalapeño and blend again.
I served this over pan-cooked arctic char (with a little olive oil, cooked 3-4 minutes each side) on a bed of rice. As a side, I whipped up a batch of Emeril Lagasse’s Spicy Green Beans with Garlic (and more jalapeños!).
Bon appetit!
—l.e.d.
