Sauces for fish

An easy one I use on trout:

1) Fry fish in oil, butter or a mix of both. 

2) Remove fish, discard extra fat. 

3) Add diced lemons, capers and tiny bread croutons. 

4) Finish with a nice pat of fresh butter, S & P and fresh parsley. 

Otherwise, you could try your hand at the classics like beurre blanc and beurre rouge, or even romanesco. 

this subject brings to mind the thread on shrimp

http://www.cheftalk.com/t/71754/how-to-cook-shrimp

I liked the idea of that 'benihana-ish' white sauce on the side of any seafood really

or the chili and lime, threw 'em on the grill... no sauce... that's flavorful in it's own right

have you tried the asian-type of flavor palate yet for your gal? 

Take a look at: http://www.cheftalk.com/search.php?search=sauces+for+fish, at least the top five or six...

http://www.bbc.co.uk/food/recipes/roastedhalibutonaspr_73393

Sorrel Beurre Blanc is my favorite sauce for any fish.

Here is a quick one:

Poach the fish in a cort boullion on top of aromatic veg of your choice.  Strain the poaching liquid and thicken it via sabayon, which means to wisk in egg yolks over heat till thick and foamy.  You can add a blanc wine or lemon juice or vermouth or nolly pratt / pernot to the poaching liquid, and fresh herbs to it after you've strained it but before you sabayon it if you like.  Pour it over the fish and you've got an integeral fish fummet sabayon sauce and it all takes about a half hour to do.  Sabayon sauces can take oil too (like a hollandaise) so you can add an infused butter like herb butter or lobster butter or anchovy butter.... on and on...  When I have a short time to make an impression I cook fish like that; it is quick, refined, elegant and did I say quick? lol...

Spanish Sauces For Fish and Shellfish:

1) Green sauce

2) Pil Pil

3) Vizcaina

4) Gallega ( smoked paprika and Evoo )

5) Bilbaina

6) Vizcaina

Sicilian Sauce For Grilling or Broiling FIrm White Fish:

capers, black olives, drizzle of fresh lemon juice, drizzle of Sicilian white wine, cherry tomatoes, fresh herbs of choice and S & P

Hope this assists.

M.C.

Sauce Nantua ,Dill ,Newburg

A few more for the list:

Sauce aurore

white wine

terragon cream

Petals.

 this is not a sauce, but a method....'en papillote', or a package or hobo packets...different names for the same thing.....the flavors and vegetables to use are virtually limitless...asian, med, italian, classic(serious).....they are waay fun and elegant at the same time. use parchment paper and bake or use foil and grill (though foil isn't as nice on the plate), this is a simple way to play with your food.....i'm sure google has much to offer...i'm sure someone here can guide you as well

joey

The Greeks use a sauce called ladolemono.  It's made by whisking extra virgin olive oil and slowly pouring in lemon juice in 3-1 ratio.  This is served at the table and drizzled over the fish on your plate like a dressing.  On its own it's fine but you can also whisk in herbs and scallion.

Quote:

Originally Posted by durangojo 

 this is not a sauce, but a method....'en papillote', or a package or hobo packets...different names for the same thing.....the flavors and vegetables to use are virtually limitless...asian, med, italian, classic(serious).....they are waay fun and elegant at the same time. use parchment paper and bake or use foil and grill (though foil isn't as nice on the plate), this is a simple way to play with your food.....i'm sure google has much to offer...i'm sure someone here can guide you as well

joey

En papillote is a great cooking method for fish.

meunière sauce is a classic!

Another thought on technique, Vera Cruz, very yummy

if you like green olives, martini olives…

One of my favorites is salsa verde. It can easily be made ahead and stored in a jar for a couple of days depending on what you decide to add to yours.

Brown butter and lemon/parsley is probably one of the quickest out there.