Mojito Seafood Sauce
© Randal Oulton
Mojito Sauce
This mojito sauce has a wonderful mellow lime, mint and run flavour to it, without the mint overpowering. It's particularly good with grilled seafood such as grilled calamari, shrimp or scallops, but also try it with other things such as grilled vegetables, grilled chicken, etc. It's also extremely easy to whip together and make ahead.
Ingredients
- 2 tablespoons Lime Zest finely grated
- 3 tablespoons Lime Juice
- 2 tablespoons White Rum
- 2 teaspoons White Sugar
- 2 tablespoons Mint fresh, minced
- 2/3 cup non-fat Greek yoghurt
- 1 tablespoon Mint fresh, minced
Instructions
- In a small sauce pot, mix all the ingredients up to and including the 2 tablespoons of mint. Put on stove, bring to a boil, let boil for 1 minute then remove from heat.
- Remove from heat, let cool.
- When cool, whisk in the yoghurt and the remaining tablespoon of fresh mint.
Notes
You need about 4 limes for the zest, if you are using key limes (aka Mexican limes.) We used 5 g of mint in total -- a decent-size handful of sprigs. You can make this a day ahead. Store covered in refrigerator.
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Nutrition Notes
Makes 250 ml / 1 cup. There are 6 Weight Watchers PointsPlus® in total in the recipe. Suggested serving size is 3 tablespoons (45 ml / 1 1/2 oz) per person, which is 1 point per serving. Half a cup (125 ml / 4 oz) is only 3 points, so you can really go crazy on this sauce.
Sweetening with a few drops of liquid stevia instead of sugar makes it 1 point per 4 tablespoons.
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Amount
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1
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* Weight Watchers Points™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the Points® registered trademarks.