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 with a slightly creamy texture to balance the spice of the seasoning. So, I created this Coconut Lemon Cream Sauce for Fish.

On my first try, this is what I concocted. 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.

Follow one of my recipes for fish, like the Blackened Grouper I linked above.

As the fish is blackening, in a saucepan, combine the heavy cream, coconut cream (this is the heavy white cream in a can of coconut milk), lemon zest and kosher salt and black pepper. Whisk. Cook on medium to medium-high. Allow to simmer. The sauce will start to thicken up in about six to eight 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 the Coconut Lemon Cream Sauce on top. Garnish with fresh lemon zest. ENJOY!