Fish with Ginger lime sauce

The sauce for this fish reminds me of one of the sauces they have at Japanese Village. Very good. The sauce works for shrimp or chicken too.

Ginger Lime sauce
2 tblsp grated fresh ginger
2 cloves garlic crushed
2 tblsp spenda, or sugar
1/2 of a lime, juiced
2 tblsp water
2 tblsp fish sauce
1/2 tsp chili garlic paste (optional, adds heat)

mix it all up in a bowl.

for the fish part:
1/2 a cucumber
1 tblsp coconut oil or peanut oil
salt and pepper to taste
18 oz of fish fillets, sea bass, red snapper, sole, flounder, tilapia, orange roughy or mahi mahi

split the cucumber in half the long way and use a spoon to remove the seeds from inside. then grate the cucumber on your box grater the long way, trying to get the longest possible strands of cucumber. gather up the shredded cucumber and dump it into the bowl with the dipping sauce.

in a large skillet, add your oil and set heat to medium high. salt and pepper your fish fillets and put them in the skillet once it is hot. cook 4-5 min per side.
when serving, fish out the cucumber strands from the sauce and dump on top of the fish fillets. drizzle a bit more sauce on top too if needed. serve immediately.

Steak with Chipolte butter

I made this chipolte butter the other day and it was awesome. Have this with some vegetables and it is compatible with a low carb diet. Enjoy.

Chipolte butter
4 tblsp butter
1 chipolte from a can plus 1 tsp of the adobo sauce from the can
2 tblsp onion
1 tblsp fresh cilantro

mix in a food processor until smooth. Store extra that you don't use in the freezer.

Rub a little of the chipolte butter on your steak and bbq the way you like it. When serving drop another tsp of chipolte butter on top of the steak. I like this with some bbqd asparagus that has another tsp of chipolte butter on that. Yum Yum :-)