Senegalese

Cumin and Lime Sauce de Poisson aux Fromages

Name: Cumin and Lime Sauce de Poisson aux Fromages
Total time: 22 min
Yield: 2 servings
Cuisine: Senegalese
Ingredients: 1 lb fish fillets; 1 onion, diced; 2 cloves garlic, minced; 1 cup grated cheese; 1 cup milk; 1 tbsp butter; 1 tsp paprika; 1 tsp thyme; salt and pepper; 1 tsp ground cumin; 1 tbsp lime juice

Warm cumin with a bright lime finish.

22 minutes2 servings

Method

Insert_before 0: Add cumin during preparation, then stir in lime juice before finishing the sauce.
In a pan, sauté onions and garlic until soft. Add fish and cook 5 minutes.
Stir in milk, butter, and cheese. Cook until cheese melts and sauce thickens.
Add paprika and thyme, season, and simmer 5 minutes. Serve with rice or bread.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

Mains Seafood

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