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Killer Sauce For Fish?

post #1 of 6
3/9/07 at 12:21am
Thread Starter 
Any suggestions? I like a fairly light sauce so as not to overpower the taste of the fish. I like Sea Bass,Hake etc. Last night I tried a lime/butter sauce. The recipe called for the juice of two limes but was way too acidic. The rest of the ingredients were white wine,garlic,ginger,scallion,butter and soy. I thought that lot would produce a nice sauce but even if I halved the lime I still thought it was a bit bland.
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post #2 of 6
3/9/07 at 1:43am
I like to take carrots and ginger and juice them(in a juicer) then I but it on the stove and slowly reduce it for a couple of hours. In the end I add a pat of butter and maybe some fresh herbs. It is light because it is not full of butter and cream. Also fresh, but pungent at the same time.
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post #3 of 6
3/9/07 at 2:33am
Here's one I got from my mama, more years ago than I care to think about:

Orange Tomato Sauce

1/4 cup margarine (I use unsweetened butter)
2 tbls orange juice concentrate
1 cup onion, chopped
2 tbls salt
4 tomatoes, peeled, seeded & chopped
1 tbls brown sugar
1 cup orange juice

Saute onions in margarine until tender. Add tomatoes; simmer 10 minutes. Add orange juices, salt and sugar; simmer another 5 minutes. Pour over 2 lbs filets. Bake in 350 degree oven for 25 minutes until fish flakes easily.

I've used this as a sauce for already cooked fish as well, and it provides a light taste that's very complimentary to the fish.
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post #4 of 6
3/9/07 at 4:07am
Thread Starter 
Cheers guys, two very different sauces that both sound good.I love this place!:bounce:
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post #5 of 6
3/9/07 at 9:12am
Not a huge fan of these shows but caught the 'Seafood Challenge' on the food network the other day and the winning dish out of Florida caught my eye and I had to dig it up and try it.

While a small portion does contain cream it's a very light sauce with a lot of bright high notes in it.

Name: Crispy Pan Seared Florida Snapper with Passion Fruit Cream and Florida Citrus and Shaved Fennel Salad, Garnished with Sauteed Florida Gulf Shrimp and Spicy Green Mango Jam

Hmmm, sorry, it won't let me post any links yet so you'll have to go to the food network website and do a search for it.
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post #6 of 6
3/26/07 at 6:25pm
The way i do it does kinda overpower the fish, but Tilapia doesnt have alot of taste anyway. I blacken the fish with cajun spices in a pan and then deglaze the pan with Vermouth while adding a bit of flour and corn meal for texture. After i lay the sauce over the fish, i'll squirt a wedge of lime over it. DEELISH!!
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