A sauce for fish like Cabillaud, Halibut, Red Snapper, Mahi Mahi, Sea Bass.
One of the the best fish meals that I ever had was in a restaurant in Maui. It was a filet of Mahi Mahi steamed in paper (poisson en papillote) with a sauce sooooooooooo delicious. I can still taste it! The coconut flavor was so fresh. What was that sauce? This was on a vacation over 25 years ago. But I always remember that dish and in its honor, I have created my special fish sauce that I call “la puce dansante de la mer.”
“The Dancing Flea of the Sea”. What the hell? How did you come up with that one, Scottisto? Well, I really don’t know but I like the sound of the word in French – puce, and I wanted it to refer to the ocean and be original. Why dancing? That’s because the sauce can be made with different fruits and vegetables and just like dancing, that sauce is making its own moves. Watch out John Travolta, that flea has the moves like Jagger. That one there squiggles like Madonna.
This sauce is a dreamy coconut-based lime cilantro concoction. That’s the base. Then you add one vegetable – mushrooms, carrots, broccoli, peas etc. That fish I had in Maui had mushrooms. This time I made it with carrots. You should add one fruit- mango, banana, nectarine, pineapple. This time I made it with mango, last time with banana. Don’t add too much. It should be a surprise bite. An additional flavor that you do not get with every salivating mouthful.
I also add a little sesame oil.
Now back to that flea. They are pretty amazing when you see them on the shoreline scattering all over the sand. Next time think of them as dancing across the shoreline, and how about ‘la puce dansante de la mer’ with mushrooms and pineapple tonight? I’ll dance like Jagger and you dance like Madonna, we gonna have a party of a time!
La puce dansante de la mer
A sauce that always has one vegetable and one fruit added, to make it sophisticated, unique, and flavor bursting.
How to make la puce dansante de la mer
How to make a Coconut Lime Cilantro Sauce
Chop all the ingredients
Sauté the garlic, ginger, onions, and pepperoncini in a good splash of olive oil. Let the onions get glassy
Add the lime juice and carrots and sauté for a minute.
Add the water and the sherry and let simmer until water has evaporated.
add coconut milk and cream and continue to simmer.
add the sesame oil, salt, and pepper
let simmer until it is a nice creamy sauce. If you need to, add some corn starch diluted in water to thicken the sauce up.
Serving Size 3/4 cup
- Amount Per Serving
- Calories 298kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 20g100%
- Cholesterol 41mg14%
- Sodium 34mg2%
- Potassium 321mg10%
- Total Carbohydrate 11g4%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.