I discovered this lemon cream sauce during our visit to St. Augustin, Florida.
The blackened fish we fell in love with was served with this lemon cream sauce for dipping. I think it compliment the fish very well. After experimenting by eating with other seafood at home, I fine that it goes very well with grilled or pan seared fish too. It is also a way to add more fat to your meal.
This sauce takes only a few minutes to prepare and is best to serve at room temperature. If you store the remainder in the refrigerator, place it on the counter for 15 minutes and whisk it before serving.
Lemon cream sauce recipe:
- ½ cup heavy cream
- ¼ teaspoon ground pepper
- ¼ teaspoon salt
- ½ teaspoon paprika
- ⅛ teaspoon coriander powder
- 2 tablespoons lemon juice
- Add heavy cream in a bowl and whisk in all the other ingredients. This sauce is best serve at room temperature.
Each serving contains 0.8 g total carbs, 0.7 g net carbs, 0.3 g protein and 4 g fat.
Check out the blackened fish and blackened prawn recipe here.
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