Pan-Seared White Fish With Thai Citrus Sauce
- 1 whole lime, lemon, and orange, sectioned, juices reserved
- 1/4 c. soy sauce
- 1/4 c. brown rice vinegar
- 1/4 c. honey
- 1/4 c. water
- 2 tbsp cilantro
- 1-3 thai chili peppers
- 2 tbsp scallions
- Make citrus sauce first. Roughly chop sections of lime, orange, and lemon and place in a bowl, reserving as much juice as possible. In a small bowl, whisk together Nama Shoyu or soy sauce, vinegar, honey, and water. Add chopped citrus and juices along with cilantro, peppers, scallions, and stir.
- Saute tilapia (or white fish of choice) in skillet with 2 tbsp evoo until lightly browned on each side.
- Serve with Quinoa or couscous, poor sauce over top of fish, carb, and vegetable of choice (snap peas or brussel sprouts).
lime, soy sauce, brown rice vinegar, honey, water, cilantro, peppers, scallions
Taken from www.epicurious.com/recipes/member/views/pan-seared-white-fish-with-thai-citrus-sauce-50161807 (may not work)