This is a quick way to prepare any firm fish, especially salmon. You could change the flavors a bit by trying different types of citrus juice, such as grapefruit, pomelo, moro oranges (blood oranges), or any other sweet citrus. Experiment with this recipe to find your favorites! If you use a tart citrus fruit (like grapefruit), you can skip the lime juice in this recipe.
The last time I made this recipe, I used Cara Cara navel oranges, which are pink inside and have a nice flavor. These oranges have a higher vitamin C content than regular navel oranges, and they also have lycopene, which gives the Cara Cara orange its rosy colored flesh.
Fish sauce is naturally gluten-free, but check the product labels just in case. Fish sauce has an unusual smell, but it adds a wonderful dimension to Asian cooking. It can be found in the Asian section of many grocery stores, and is a nice substitute for soy sauce if you have allergies or have an intolerance to soy.
If you don’t want to use fish sauce, feel free to use coconut aminos, my favorite soy sauce alternative!I made my last recipe in 2 batches (I had a lot of fish!). I divided the sauce in half and cooked the sauce down with each batch.
The sauce from the second batch was much darker and richer tasting because of all the browned bits from the pan. I served this with sugar snap peas and my Cilantro-Lime Quinoa Salad.