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.
I'm going to try it. (I buy half and half at Costco where you have to buy a half gallon at a time, so I always have too much on hand! Opposite problem as the one you had.)
ReplyDeleteKalyn - Maybe I should by the big containers too.....except than I'd be tempted to cook with it too often. ;)
ReplyDeleteFor lunch today I had a little leftover sauce, with leftover brown basmati rice and green beans and it was very good.
This looks delicious. I love the way you talked through the substitutions you made. For some reason it seems people (myself included) are always touching up epicurious recipes for the better!
ReplyDeleteSkinny Gourmet - I'm almost always tweaking - either out of personal tastes or because I'm out of something.
ReplyDeleteBut some people take the "touching up" a little far on the Epicurious reviews! Like for this recipe it might read: Great recipe! I subbed eggplant for the mushrooms and used chicken broth in place of the cream. I was out of limes, so I subbed lemon juice. This one is definitely a repeater for us!
:D :D
Looks very good. I will definately add this to my list. I appreciate the substitutions as I don't seem to be great at coming up with them.
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Sharona