Oh, cilantro. How everyone close to me knows how I love to loathe you - yet I tolerate you in small doses, depending on the dish. You soapy tasting, goose-bump-sending herb that I hate to ever use...except I had way too much of you in my fridge, so I had to find a way to "use" you. Or, should I say, "get rid" of you.
I may be of the smaller group that, quite frankly, DETESTS cilantro. And, if there was an elected president for the Club of Anti-Cilantro, I would probably occupy the seat. Yet, I find with making salsas from scratch and other Summer marinades, there seems to always be some in my fridge.
So, I acquiesce. When I have it leftover, like any other herb, I try to use it.
With a lot of limes, cilantro, and, of course tequila, leftover from this past weekends shenanigans (hey, it WAS my birthday), I decided to experiment with a tequila-lime-cilantro sauce. I used it for salmon, but it would be great with sea bass, halibut, chicken, shrimp, or any other seafood.
And, I have to say I was happily impressed with the outcome.
* 2 tbsp shallot, finely chopped
* 1 clove garlic, minced
* 2 tbsp fresh cilantro, finely chopped
* 1/2 lime, juiced
* 1/3 C tequila
* 1/4C heavy cream
* 2 tbsp butter
* salt and pepper
This will make enough for two servings!
First, get the shallots, garlic, cilantro all chopped with the lime
Heat a sauce pan and add the tequila, lime juice, cilantro, shallot and garlic, and reduce to half.
Add cream and butter to pan (honestly, it is WORTH IT.)
Reduce on medium-high to thicken and season with salt and pepper.
Meanwhile, with my salmon, I season with salt and pepper and olive oil. I chose to use my "indoor" grill pan, got it super hot, and grilled the salmon with some asparagus.
...and, when it's not sticking, FLIP!
...and once the salmon is done (or whatever else you are cooking) go to plate:
The sauce is rich from the cream and the butter, but it isn't too heavy, I promise. The essence of the tequila and lime juice is lively and tart and is really reminiscent of Summer. Plus, the cilantro mellows out during the cooking process, definitely "marrying" with the shallots and garlic in the sauce. You could easily substitute Italian parsley for the cilantro if you really don't like cilantro.
So, cilantro, for "once" you have done it. You have managed to balance out a sauce that I was surprised to like you in, and will for sure make again. Perhaps, cilantro, you may be making more appearances in future dishes of mine...
...um, yeah, I will not get ahead of myself with that one, but at least this sauce is a keeper.
Cheers and enjoy!