For a friend’s bachelor party, J. went out to Madeira Beach on a fishing excursion. While J. didn’t catch too many fish on his own, the group split their winnings and he came home with pounds of fresh grouper that had been already been broken down, cleaned, and de-boned (phew!). With such nice fresh fish, I wanted to try out a new recipe and was encouraged to try this cilantro cream sauce by a friend. Needless to say, I now want to put this sauce on anything and everything.
- 2 – 6 oz Grouper fillets
Cilantro Cream Sauce
- 8 oz cream cheese
- 1 TBSP sour cream
- 7 oz tomatillo salsa
- 1 tsp black pepper
- 1 tsp celery salt
- 1/2 tsp cumin
- 2 tsp garlic powder
- 1 bunch fresh cilantro, chopped
- 1 TBSP fresh lime juice
For the sauce, combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Refrigerate until it’s ready to serve.
For the fish, preheat a skillet to medium heat and coat it with oil or nonstick cooking spray so the fish does not stick. Season the grouper with salt and pepper to taste. Pan-sear the fillets for about 5 minutes per side.
And voila! For plating, you can schmear the sauce on the bottom of the plate and place the fish on top, or just drizzle a bit on top of the fish, depending on how much sauce you want.
This recipe would be great to experiment variations of (perhaps adding half an avocado to it, or making a version with basil, without the tomatillo salsa). This will definitely be a go-to sauce for our household now – I can’t wait to try it on chicken, veggies, and tacos!