Since Bonefish isn't exactly the ideal place to take a toddler, I decided to see if there were any "copycat" recipes for this sauce on the web. To my surprise, Bonefish has actually put the recipe out there on their website.
I adapted mine slightly from what the recipe suggested. One thing I'll definitely do differently next time is decrease the sugar - this was way too sweet for me. I'd probably go with no more than 3 Tbsp next time. I also like a lot of tomato flavor, so I added some more fresh tomato at the end - it worked well. It did take quite a while for everything to reduce, and I didn't have time to let it completely thicken. Budget at least 45 minutes of stovetop time if you want a thicker sauce (you don't have to babysit it, but it will need to be stirred regularly, especially once the cream is added).
Also, knowing that this sauce could be so good on top of a good piece of fish, I splurged and got fresh halibut at Fresh Market (we're fairly landlocked here, so that's as good as I can get!). I did not want to do all this work for a piece of mushy frozen fish (our normal fare).
Baked Halibut with Lime Tomato Garlic Sauce
adapted from Bonefish Grill
1/8 C roughly chopped sundried tomatoes
3/4 - 1 C roughly chopped fresh tomatoes
1/4 C fresh lemon juice
1/4 C fresh lime juice
1/4 C chopped garlic
1/2 C white wine
3 Tbsp sugar
3/4 C heavy cream
2 tsp salt
1 tsp white pepper (I used regular)
1 Tbsp cold butter, in small pieces
1 roma tomato, chopped
2-4 Servings of fresh halibut, baked or grilled
Combine first 7 ingredients in a saucepan over medium high heat (make sure flame is off when adding the wine). Bring to a simmer, and reduce by half. Once reduced, add the cream, salt, and pepper. Reduce this again, until thickened. Reduce heat to medium low, and add in the butter piece by piece, stirring until melted between additions. Keep warm until ready to serve over fish.
Spoon over fish. Add chopped roma tomato on top.