Published May 1, 1994.
We wanted a lime-ginger vinaigrette that would match well with any firm white or light fleshed fish such as halibut, monkfish, shark or swordfish, whether grilled or broiled. Adding coriander seeds, fresh cilantro, and fresh basil gave it extra flavor without overpowering the fish.
This sauce is delicious with any firm white or light fleshed fish such as halibut, monkfish, shark or swordfish, whether grilled or broiled. If you grow your own cilantro or have access to fresh green berries, substitute them for the coriander seeds and use parsley in place of cilantro.
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