Ingredients
1 cup water
1/4 cup lime juice
1/2 cup soy sauce
1/4 cup orange marmalade, cut finely
3 tbsp cornstarch
1/4 cup water
1 1/2 tsp finely grated lemon rind, i.e. lem, on zest
Directions
Bring water, lime juice, soy sauce, and marmalade to a gently boil
until marmalade dissolves. Mix 3 tablespoons of cornstarch with the
remaining 1/4 cup of water, and add to the mixture. Return mixture to
a gently boil until it thickens. Add lemon rind and stir. Remove from
heat, and let stand until the sauce reaches room temperature.
Source: Mesquite Cookery by John 'Boog' Powell
Servings: 1 servings
Citrus Sauce For Fish Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Sauce; Seafood
The History of Recipes
Historians have traced the existance of recipes far back into the distant past, in fact as far as ancient Egypt, and maybe further still. However, in the main part, these ancient cookbooks were just very basic pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As our culinary historical trip moves to more modern times we have a couple of interesting recipe books from the 14th Century : a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the spicy food that is popular today, but instead descriptions of the types of food prepared by the cooks of the upper classes of those days. In the 15th century, knights returning from the crusades brought back many foods, spices and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. These new foods and spices led to an eruption in cookery books, many of which are kept safe in academic collections. Over the next few centuries, the rich families of the West competed with each other to lay on the best banquets, and because of this the best cooks and their collection of recipes were highly sought after. Nevertheless, it was during the 19th century the formal cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing recipes of the day. By the arrival of the twentieth century, cooking publications were in high demand, due to higher levels of literacy, people having more spare time and being a little richer. The introduction of television brings us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Citrus Sauce For Fish recipe.
