published: september 1, 2010
David and I were fortunate enough to take two, one-week vacations this summer. The first was a fabulous trip in July to Geneva-on-the-Lake, Ohio (yes, Ohio) which I featured in my Aug. 18 article.
We’ve just returned from our second trip, which was to Rehoboth Beach, Delaware. Yes, Delaware. I’m amazed at the number of people (read: everyone) who were shocked by our choice of vacation destinations.
All I can say is that Rehoboth was highly recommended by a good client and it’s been featured in my favourite magazine, Coastal Living, several times.
Because of its location on the eastern seaboard, Rehoboth Beach is a popular summer destination for New Yorkers, Baltimoreans and Philadelphians.
The two snags to Rehoboth being so popular are the crowds and the traffic. But, like most everything, there is much good to accompany the bad. In addition to the beautiful beaches, Rehoboth has great shopping (with no sales tax!) tons of fun activities and of course, great food. Also, there is certainly no shortage of amazing restaurants to choose from.
We narrowed down our faves to two fantastic restaurants: Adriatico, a family-run Italian restaurant just off the strip, and Big Fish, an incredible seafood restaurant located on the main highway as you enter the city of Rehoboth itself.
We ate at Big Fish three times in one week! It’s so popular (for good reasons) that the line-ups start at 5 p. m. and even earlier on rainy, non-beach days.
Highlights included pecan crusted tilapia with a coconut-rum sauce, grouper with mushroom sauce, ridiculously tender calamari with a duo of dipping sauces, citrus swordfish, caramelized salmon and a plethora of delicious sides, including sautéed summer squash, redskin mashed potatoes, creamed spinach and our fave, “Neva’s famous potatoes”, which are grated scalloped potatoes loaded with cheese.
Here’s my take on their fabulous coconut sauce, which is delicious drizzled onto baked or grilled fish and rice. You can also use this as a stir-fry sauce.
coconut lime sauce
- 1 tablespoon canola oil 2 garlic, minced
- 1 tablespoon fresh ginger, grated or
- very finely chopped 1 14-oz can of coconut milk
- 1 tablespoon sugar
- 2 teaspoons tamari or light soya
- sauce 1 lime (zest and juice)
- Heat canola oil in medium sized saucepan over medium heat. Add minced garlic and ginger and cook until fragrant, about one to two minutes. Be careful not to burn. Add the coconut milk and sugar to saucepan, stir.
- Turn the heat to high and boil the sauce until it thickens and is reduced to about one-and-a-half cups. This should take about six or seven minutes.
- Remove from heat and add the tamari and the zest and juice of one lime. Stir to combine.
- Note: For a spicy version, add a half to one teaspoon of thai red curry paste while cooking the garlic and ginger mixture.