About 2 years ago, a CLBB member recommended a great sounding recipe for tuna from Bon Appetit magazine. I stumbled upon it the other day and decided to finally give it a try.
Wow. This sauce is delicious. While some reviewers felt the flavors did not meld well together - lime, soy and cream -we liked it very much. It was one of those dishes where a different flavor tended to stand out with each bite - sometimes the cream spoke to me, sometimes it was the lime. It goes together quite quickly and if you are lucky enough to have someone else cooking the fish for you while you do the sauce, you can get this dish on the table in less than 30 minutes.
We used salmon in place of tuna and cooked the salmon on the grill, taking full advantage of the warmer weather while we can. I also used 1/2 cup skim milk in place of a 1/2 cup of the cream, not so much for dietary reasons, but because my husband had been enjoying a little too much of the cream in his coffee this week. Sometimes you have to literally hide ingredients around here for fear that they won't be around when you need them! I'd probably make the substitution again - there was still plenty of flavor and I was happier knowing there was a little less fat in this dish. I also cut the butter down to 2 tablespoons and would consider dropping it to one tablespoon in the future.
Some reviewers also found this to be too salty - we used unsalted butter and low-sodium soy sauce and did not have this problem. I did feel, however, that perhaps we could have used a little less soy and/or lime juice so that the flavor of the cream and the shiitake mushrooms could shine through a little more. As we enjoyed the sauce last night, we commented that this dish would probably also work nicely with chicken and maybe even pork.