Ingredients

4 150g each mangrove jack fillets or snapper / jewfish / blue eye cod 1 L carrot juice 1 cup diced cold Butter sea salt cracked pepper 1 Lime juice only 8 cups fresh 2 finely diced Garlic Cloves 1 tablespoon diced Ginger 1 finely diced birds eye chilli ½ Lemon juice only

Description

Reduce The Carrot Juice Over A Medium Heat In A Saucepan Until It Resembles A Thick Syrup Whisk In The Butter – A Piece At A Time Off The Heat – Until You Have A Nice Sauce Consistency Add The Lime Juice To Balance Out The Richness Of The Butter & Sea

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