Just right! Not too lemony, not too sweet. After asking how in the world I had made such a great sauce, my husband couldn't believe that the lemon and sugar, with a little butter, oil, garlic, and seasonings could be so grandiose to him. He simply couldn't stop informing me how much he loved the sauce on this fish (and it was oh, so easy) - but keep in mind when I say that, even though he loved the sauce, the sauce, as it is written in the recipe, is just thin and runny. If that bothered anyone, they could add some corn starch to the sauce just before serving. THIS WOULD BE GOOD ON RICE, I THINK, SINCE THE SAUCE WOULD DRIZZLE INTO THE RICE. I followed the recipe the first time, and was pleased. Next time I would substitute one small minced onion for the green onions, then garnish the serving platter or the plates with green onions. I'm not sure if I will thicken the sauce ever or not. It might depend on my mood, or how the sauce settles into the rice next time. The dish in and of itself was really yummy as is. For guests I might include some red pepper with the sauteed onion. I had hoped to serve the fish with bread rolls alongside a large salad. That wasn't the best plan since the sauce is really half of the feature with this fish. However, I didn't even get to make the bread and salad. The rest of dinner was just a bunch of half baked ideas here and there using up leftovers, but it was all a hit just because of the fish! Thanks for saving my dinner, Shelli!
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Just right! Not too lemony, not too sweet. After asking how in the world I had made such a...