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Sauces for fish

post #1 of 20
Thread Starter 

Hi,

When I try to search for fish sauces, take a guess at what I get....

I get hundreds of hits I do not want related to 'Fish Sauce'.

 

I'm not interested in fish sauce, not at the moment at least.

 

What I do want are sauces for fish, to top them off or to serve on the side.

 

I'm looking for flavorful, not too rich (unless certain fish require some) and easy, quick to prepare.

 

My lady is not a big fish person but I am beginning to expand my horizons beyond Flounder, Sole and Snappers so I'm looking to add a little excitement to them in the hopes she would enjoy other varieties more.

 

As we all know, most fish are simple in flavor and need a little pizazz.

 

Red.

When it's smoking, it's smoking!
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When it's smoking, it's smoking!
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post #2 of 20

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. 

post #3 of 20

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? 

from ...

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from ...

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A Hui Hou (until we met), ALOHA!

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post #4 of 20

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

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #5 of 20

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

 

Sorrel Beurre Blanc is my favorite sauce for any fish.

post #6 of 20

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...

post #7 of 20

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.

post #8 of 20

Sauce Nantua ,Dill ,Newburg

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #9 of 20

A few more for the list:

 

Sauce aurore

white wine

terragon cream

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #10 of 20

 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

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #11 of 20

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.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #12 of 20
Thread Starter 
Quote:

Originally Posted by French Fries View Post


 

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

 

I looked into the beurre blanc, sound good but could be tricky if anything decides to burn resulting in a restart but could be just the trick.

 

As for the romanesco; seems a bit heavy with the tomatos, I want to enhance the fish's flavor, not cover it up.

 

Thanks for your time just the same and I will try the beurre blanc you suggested.

 

Red.

When it's smoking, it's smoking!
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When it's smoking, it's smoking!
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post #13 of 20
Thread Starter 
Quote:
Originally Posted by kaneohegirlinaz View Post

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? 

 

She's not much for asian cuisine other than take-out chinese.

 

Thanks,

Red.

When it's smoking, it's smoking!
Reply
When it's smoking, it's smoking!
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post #14 of 20
Thread Starter 
Quote:
Originally Posted by Kippers View Post

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

 

Sorrel Beurre Blanc is my favorite sauce for any fish.

 

She loves shrooms so this is one I will try.

 

Thanks,

Red.

When it's smoking, it's smoking!
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When it's smoking, it's smoking!
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post #15 of 20
Thread Starter 

Wow, thanks everyone....

 

I was going to respond to each individually but then I realized that all those quoted responses might be construed as spam so I decide against it.

 

However, many thanks to all your suggestions and you certainly gave me a good sampling to choose from.

 

Thanks again,

Red.

When it's smoking, it's smoking!
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When it's smoking, it's smoking!
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post #16 of 20
Quote:
Originally Posted by durangojo View Post

 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.

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #17 of 20

meunière sauce is a classic!

post #18 of 20

Another thought on technique, Vera Cruz, very yummy

if you like green olives, martini olives…

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #19 of 20
Thread Starter 
Quote:
Originally Posted by Twyst View Post

meunière sauce is a classic!
PERFECT!!!
Just what I was looking for; simple, quick, easy and I can add whatever I want to it.

Thanks,
Red.
When it's smoking, it's smoking!
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When it's smoking, it's smoking!
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post #20 of 20

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.
 

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