Sauces and Marinades

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup light cream
• ⅛ teaspoon salt
• ⅛ teaspoon freshly ground white pepper
• ¼ teaspoon paprika
• ½ tablespoon minced fresh dill
• 2 tablespoons brandy

Melt butter over low heat. Whisk in flour slowly and blend well, about 3 to 4 minutes. Slowly add cream, whisking constantly until thickened. Add salt, pepper, paprika, dill and brandy and whisk until combined. Pour sauce over cooked, hot fish.

Use this sauce with baked, broiled and steamed fish.

• 1 ½ cups ketchup
• 1 tablespoon fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 2 ½ tablespoons prepared horseradish (more to taste)
• ¼ teaspoon Tabasco sauce (more to taste)
• ⅛ teaspoon freshly ground black pepper

In a small bowl, combine ketchup, lemon juice, Worcestershire, horseradish, Tabasco and pepper. Chill thoroughly. Refrigerate until ready to use.

This sauce is great with any kind of fried seafood.

• ¾ cup mayonnaise
• 1 tablespoon minced onion
• ½ cup finely chopped dill pickle
• 1 tablespoon dill pickle juice
• 1 tablespoon fresh lemon juice
• chopped pulp from ½ lemon
• 1 tablespoon vinegar
• ¼ cup finely chopped fresh parsley

Mix all ingredients together. Chill and allow flavors to blend. Store in refrigerator. Makes about 1 cup.

This is great sauce with any kind of fried seafood.

• ¼ cup vegetable oil
• 4 tablespoons soy sauce
• ½ cup finely chopped green onion, including  tops
• 1 tablespoon finely shredded ginger root

In a small bowl, combine oil, soy sauce, green onion and ginger. Mix well.

Use as a dipping sauce for steamed or boiled shrimp.

Steamed Shrimp with Soy-Ginger Sauce

• ½ cup sour cream
• ¼ cup mayonnaise
• 1 ½ tablespoons minced fresh dill
• ¼ teaspoon pressed garlic
• ½ teaspoon fresh lemon juice
• ⅛ teaspoon salt
• ⅛ teaspoon freshly ground white pepper

In a small bowl, combine sour cream, mayonnaise, dill, garlic, lemon juice, salt and pepper. Refrigerate at least 1 hour.

This sauce is very good over broiled or baked fish.

Broiled Black Sea Bass with Dill Sauce

• ½ cup butter
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice
• ⅛ teaspoon salt
• ⅛ teaspoon freshly ground black pepper

Melt butter in a small saucepan over low heat. Remove from heat and let stand a few minutes. This allows the solids to settle to the bottom. Skim fat from top and strain the clear yellow liquid into another saucepan. Heat over low heat until dark, golden brown. Stir in parsley, lemon juice, salt and pepper. Spoon hot sauce over cooked, hot fish.

• 3 tablespoons dry white wine
• 2 teaspoons minced onion
• 2 teaspoons chopped fresh tarragon
• 1 tablespoon chopped fresh parsley
• ¼ teaspoon fresh ground white pepper
• 3 egg yolks
• ¼ cup water
• 2 tablespoons fresh lemon juice
• ½ cup butter, cut into eights
• ⅛ teaspoon salt
• ⅛ teaspoon paprika
• ⅛ teaspoon cayenne pepper

In a small saucepan, combine wine, onion, tarragon, parsley and white pepper and bring to a boil. Simmer until almost all liquid has evaporated. Keep hot.

In a small saucepan, whisk together egg yolks, water and lemon juice. Cook over very low heat (or use a double boiler), stirring constantly, until mixture boils at edge. Stir in butter, one piece at a time, until melted and sauce is thick. Add salt, paprika and cayenne. Remove from heat and blend in wine sauce. Serve over cooked, hot fillets.

• 3 tablespoons butter
• ½ cup slivered almonds
• 2 tablespoons fresh lime juice
• 4 drops Tabasco sauce

In a small saucepan, melt butter over medium heat. Add almonds and brown lightly. Remove almonds and scatter over cooked fillets. Add lime juice and Tabasco to remaining butter. Heat and pour over cooked fish.

• 4 tablespoons butter
• 1 ½ tablespoons dry white wine
• ½ teaspoon minced fresh tarragon
• ¼ teaspoon soy sauce

Melt butter in a small pan over medium heat. Stir in wine, tarragon and soy sauce. Bring to a boil and remove from heat. Spoon sauce over baked, broiled or steamed fish of your choice.

• 2 tablespoons butter
• 2 tablespoons dry white wine
• ½ teaspoon chopped fresh tarragon
• ¼ teaspoon soy sauce
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper

In a small saucepan, melt butter over medium heat. Add wine, tarragon, soy sauce, salt and pepper. Bring to a boil and remove from heat. Spoon sauce over baked, broiled or steamed fish of your choice.

• 6 tablespoons butter
• 2 tablespoons fresh lemon juice
• ⅛ teaspoon salt
• 2 tablespoons finely chopped fresh parsley

In a small saucepan, melt butter over medium heat. Add lemon juice and salt. Remove from heat. Add parsley. Spoon sauce over baked, broiled or steamed fish of your choice.

• ½ pound button mushrooms
• 2 tablespoons butter
• ¼ cup minced green onions, including tops
• ¼ teaspoons salt
• 1 tablespoon flour
• ¼ teaspoon freshly ground white pepper
• ¼ cup dry white wine
• ½ cup heavy cream

Clean mushrooms and cut into thin slices. In a small saucepan, melt butter over medium heat. Sauté mushrooms and green onion until tender. Add salt and pepper. Blend in flour. Add wine. Stir in cream slowly. Continue stirring and cook until slightly thickened, about 5 minutes. Spoon sauce over baked, broiled or steamed fish of your choice.

• ½ cup fresh orange juice
• ¼ cup fresh lemon juice
• ¼ cup fresh lime juice
• 2 tablespoons vegetable oil
• 4 teaspoons fresh rosemary, crushed
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground white pepper

Combine orange juice, lemon juice, lime juice, oil, rosemary, salt and pepper in a small nonreactive bowl. Place fish in baking dish and pour marinade over. Refrigerate for 20 minutes, turning once. Cook fish as desired.

Use this marinade with snapper or similar fish.

Citrus-Marinated Fillets

• 2 tablespoons extra virgin olive oil
• ¼ cup white wine vinegar
• ½ teaspoon salt
• ¼ cup chopped fresh parsley
• ½ teaspoon chopped fresh oregano

Mix olive oil, vinegar, salt, parsley and oregano in a small nonreactive bowl. Place fillets in baking dish and pour marinade over them. Refrigerate for 30 minutes, turning once. Remove fish from marinade and cook as desired.

Use this marinade with snapper or similar fish.

• ¼ cup pineapple juice
• ½ teaspoon fresh lemon juice
• 1 ½ teaspoons soy sauce
• ¼ teaspoon pressed garlic
• ⅛ teaspoon freshly ground black pepper

In a medium, nonreactive bowl, combine pineapple juice, lemon juice, soy sauce, garlic and pepper. Reserve 2 tablespoons of marinade. Add shrimp and marinate for 20 minutes in refrigerator, stirring occasionally. Remove shrimp from marinade and thread on skewers. Grill for about 4 minutes on each side or until done. While grilling, brush occasionally with reserved marinade.

This is a delicious marinade for shrimp.

Marinated Grilled Shrimp

• ½ cup vegetable oil
• ⅓ cup soy sauce
• ¼ cup fresh lemon juice
• 1 teaspoon lemon zest
• 1 garlic clove, minced

In a small bowl, combine oil, soy sauce, lemon juice, zest and garlic. Blend well. Place fish in a single layer in a shallow baking dish. Pour marinade over them, reserving 1/3 cup. Marinate in refrigerator about 45 minutes, turning occasionally.

Drain fish. Discard used marinade. Grill fish and baste with reserved marinade.

Grilled Marinated Tuna with Herb Butter

• ¼ cup fresh orange juice
• 3 tablespoons fresh lemon juice
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¾ cup dry white wine
• ¾ teaspoon pressed garlic

In a small, nonreactive bowl, combine orange juice, lemon juice, salt, pepper, wine and garlic. Place fillets in baking dish and pour marinade over them. Marinate in refrigerator for 20 minutes, turning once. Remove from marinade and cook fish as desired.

Use this marinade with snapper or similar fish.

• ⅓ cup chopped fresh basil
• 2 tablespoons vegetable oil
• 2 tablespoons white wine vinegar
• 6 tablespoons freshly grated Parmesan cheese
• ¼ teaspoon pressed garlic
• ⅛ teaspoon freshly ground black pepper
• ⅛ teaspoon salt

In a small, nonreactive bowl, combine all ingredients. Marinate fish for 20 minutes. Remove from marinade; discard marinade. Cook fish as desired.

Basil-Parmesan Marinated Flounder