Rum lime glaze
The classic Caribbean pairings of rum and lime are often used with fish and for good reason. The citrus freshness of the lime and the aromatic sweetness of the rum are naturally good together. We find that this is an ideal glaze for grilled fish whether they are whole, fillets or chunks as for kebabs. This is a particularly good glaze for grilled shrimp or scallop.
Ingrediënten
MAKES: about 120 ml
- 15 ml safflower oil
- ½ shallot minced
- 60 ml spiced rum
- Juice of 1 lime
- 240 mlChicken Stock
- 14 g brown sugar
- ¼ tsp chili powder or to taste
- ⅛ tsp ground allspice
- 15 g European style butter
Instructies
- Heat the safflower oil in a medium sauté pan over medium heat and add the shallot.
- Fry the shallot until it’s softened and clear, about 2 to 3 minutes.
- Add the rum and the lime juice and reduce the heat to a simmer.
- Simmer until the mixture is almost evaporated, 9 to 10 minutes.
- Pour in the chicken stock and add the brown sugar, chili powder and allspice.
- Simmer the mixture until bubbles spread evenly across the pan and the mixture can coat the back of a spoon without dripping, about 8 to 10 minutes.
- Stir in the butter until melted.
Notes / Tips / Wine Advice:
Serve hot over a thick cut of fish steak that has been grilled or pan seared.
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