Hoisin glaze from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on July 26, 2012

    I made this for Grilled swordfish on p.163. I thought this was great, really quick and easy but added a great depth of flavor to the fish. I liked the balance of sweet hoisin/honey with limes and cilantro.

  • Breadcrumbs on June 12, 2012

    p. 439 I made this glaze to accompany the Grilled Dorade (Trout) with Hoisin Sauce (p. 142) It couldn’t come together any quicker. Hoisin sauce, lime juice, honey, garlic, cilantro (parsley) are combined and seasoned w coarse salt. I skipped the salt as my Hoisin had made the sauce salty enough for our tastes. The author’s say 'this quick glaze turns a simple piece of grilled or sautéed fish into something special'. They’re right. A great testament to how a few good ingredients can be combined to produce a dish far greater than the sum of its parts. We loved this. I’ll definitely make this again. We especially liked the use of lime, which always reminds me of the wonderful fish and seafood dishes we’ve enjoyed in the Caribbean. Photos here: http://chowhound.chow.com/topics/600179#7398163

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