Name: Lime-Ginger Vinaigrette
Total time: 1 h 30 min
Ingredients: 2 tablespoons fresh lime juice , from 1 lime; 1 1/2 teaspoons minced or grated fresh ginger; 1 teaspoon dried coriander seeds , crushed; 1/4 teaspoon crushed red pepper flakes; 1 tablespoon Vietnamese fish sauce (nuoc mam); 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh cilantro leaves; 1/3 cup canola oil; Salt and ground black pepper

Why This Recipe Works

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.

Before You Begin

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.

Instructions

Mix first 3 ingredients in small bowl; let stand for 15 minutes. Whisk in next 4 ingredients, then the oil. Season to taste with salt and pepper. Let stand for 1 hour before serving.