Coconut Lemon Cream Sauce for Fish
I was pondering what kind of sauce I could create that would be the perfect accompaniment to my Blackened Grouper. I knew I wanted something with a hint of coconut and slightly creamy to balance the spice of the seasoning. On my first try, this is what I concocted…and it is amazing. You will be surprised how quickly this sauce will come together. My Coconut Lemon Cream Sauce for Fish is so light and flavorful. I imagine that it would also go perfectly over shrimp or even scallops. Head on over to The Carolina Meat & Fish Co. and grab a few fresh, local NC grouper filets, the house made blackening seasoning and let’s get started. You don’t live in Charlotte? They will be happy to pack and ship to you! I will link my recipe for my Blackened Grouper and my Blackened Salmon below…take a peek at my other recipes…you may even want to try this sauce out on my fish tacos!
What you need:
- Blackened Grouper or Blackened Salmon (Click on each to read my recipe)
- 3/4 C heavy whipping cream
- 3 TBLS coconut cream (the thick cream in a can of coconut milk)
- zest of one lemon
- juice of 1/2 lemon
Follow one of my recipes above for the fish. It should look something like this when you are finished.
As the fish is blackening, in a saucepan, combine the heavy cream, coconut cream, lemon zest and salt/pepper. Whisk and cook on medium to medium-high and allow to simmer. The sauce will start to thicken up in about 6 to 8 minutes. Continue to whisk occasionally…you do not want the mixture to burn. When the sauce coats the back of a spoon, it is done. Add in the juice of 1/2 lemon and whisk again to combine. Cook for one more minute.
Plate the blackened fish on top of your favorite rice and pour on the cream sauce. Top with fresh lemon zest. Enjoy!