An easy way to enhance simply prepared seafood is to use a sauce or butter. Delicious fish can be made even better by adding a basic, simple-to-prepare dressing. Butters and sauces add eye appeal, particularly to steamed or poached fish. Remember that you want to bring out the natural flavors, not disguise them. Avoid heavy sauces that cover up the true taste of seafood.<\/p>\n\n\n\n
Delicate flavors such as snapper and flounder need butter or light cream sauces that will not overpower the fish. Oilier, more flavorful fish such as mackerel or bluefish can take a stronger lemon, vinegar or tomato-based sauce.<\/p>\n\n\n\n
Cold fish are best complemented by mayonnaise-based sauces. Fried fish are often served with a mayonnaise-based sauce such as tartar sauce. And herb butters or sauces bring out the flavor of saut\u00e9ed, poached or steamed fish.<\/p>\n\n\n\n
Creating a sauce can be as simple as adding margarine or herbs to natural cooking juices. Use your imagination. Make a simple butter sauce and add slivered, toasted almonds for amandine. Or add fresh lemon juice or curry.<\/p>\n\n\n\n
Flavored mayonnaise can be easily prepared. Just add ingredients such as fresh dill, garlic and Dijon mustard to your favorite mayonnaise. Or for a curry mayonnaise, add fresh lemon juice, curry powder, fresh garlic and freshly ground black pepper.<\/p>\n\n\n\n
Herb butters are easy to make. Simply chop your favorite herbs and add to softened butter or margarine, along with fresh garlic or lemon juice.<\/p>\n\n\n\n
Butters sometimes classify as sauces since they melt on the food. In our recipes, we use the term \u201cbutter\u201d loosely, since margarine can also be used.<\/p>\n\n\n\n
Most of our butters will add just a few calories and little fat to your fish.<\/p>\n\n\n\n
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.<\/p>\n\n\n
Use this sauce with baked, broiled and steamed fish.<\/p><\/blockquote>\n\n<\/div><\/div><\/div>\n\n\n\n
<\/span><\/span>Cocktail Sauce<\/h2><\/a>
\n\n
- 1 \u00bd cups ketchup<\/li>\n\n\n\n
- 1 tablespoon fresh lemon juice<\/li>\n\n\n\n
- 1 tablespoon Worcestershire sauce<\/li>\n\n\n\n
- 2 \u00bd tablespoons prepared horseradish (more to taste)<\/li>\n\n\n\n
- \u00bc teaspoon Tabasco sauce (more to taste)<\/li>\n\n\n\n
- \u215b teaspoon freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n
In a small bowl, combine ketchup, lemon juice, Worcestershire, horseradish, Tabasco and pepper. Chill thoroughly. Refrigerate until ready to use. <\/p>\n\n\n
This sauce is great with any kind of fried seafood.<\/p><\/blockquote>\n\n<\/div><\/div><\/div>\n\n\n\n
<\/span><\/span>Tartar Sauce<\/h2><\/a>
\n\n
- \u00be cup mayonnaise<\/li>\n\n\n\n
- 1 tablespoon minced onion<\/li>\n\n\n\n
- \u00bd cup finely chopped dill pickle<\/li>\n\n\n\n
- 1 tablespoon dill pickle juice<\/li>\n\n\n\n
- 1 tablespoon fresh lemon juice<\/li>\n\n\n\n
- chopped pulp from \u00bd lemon<\/li>\n\n\n\n
- 1 tablespoon vinegar<\/li>\n\n\n\n
- \u00bc cup finely chopped fresh parsley<\/li>\n<\/ul>\n\n\n\n
Mix all ingredients together. Chill and allow flavors to blend. Store in refrigerator. Makes about 1 cup.<\/p>\n\n\n
This is great sauce with any kind of fried seafood.<\/p><\/blockquote>\n\n<\/div><\/div><\/div>\n\n\n\n
<\/span><\/span>Soy-Ginger Sauce<\/h2><\/a>
\n\n
- \u00bc cup vegetable oil<\/li>\n\n\n\n
- 4 tablespoons soy sauce<\/li>\n\n\n\n
- \u00bd cup finely chopped green onion, including\u00a0 tops<\/li>\n\n\n\n
- 1 tablespoon finely shredded ginger root<\/li>\n<\/ul>\n\n\n\n
In a small bowl, combine oil, soy sauce, green onion and ginger. Mix well. <\/p>\n\n\n
Use as a dipping sauce for steamed or boiled shrimp. <\/p>
Steamed Shrimp with Soy-Ginger Sauce<\/a><\/p><\/blockquote>\n\n<\/div><\/div><\/div>\n\n\n\n
<\/span><\/span>Dill Sauce<\/h2><\/a>
\n\n
- \u00bd cup sour cream<\/li>\n\n\n\n
- \u00bc cup mayonnaise<\/li>\n\n\n\n
- 1 \u00bd tablespoons minced fresh dill<\/li>\n\n\n\n
- \u00bc teaspoon pressed garlic<\/li>\n\n\n\n
- \u00bd teaspoon fresh lemon juice<\/li>\n\n\n\n
- \u215b teaspoon salt<\/li>\n\n\n\n
- \u215b teaspoon freshly ground white pepper<\/li>\n<\/ul>\n\n\n\n
In a small bowl, combine sour cream, mayonnaise, dill, garlic, lemon juice, salt and pepper. Refrigerate at least 1 hour. <\/p>\n\n\n
This sauce is very good over broiled or baked fish.<\/p>
Broiled Black Sea Bass with Dill Sauce<\/a><\/p><\/blockquote>\n\n<\/div><\/div><\/div>\n\n\n\n
<\/span><\/span>Black-Butter Sauce<\/h2><\/a>
\n\n
- \u00bd cup butter<\/li>\n\n\n\n
- 2 tablespoons chopped fresh parsley<\/li>\n\n\n\n
- 2 tablespoons fresh lemon juice<\/li>\n\n\n\n
- \u215b teaspoon salt<\/li>\n\n\n\n
- \u215b teaspoon freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n
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.<\/p>\n<\/div><\/div><\/div>\n\n\n\n
<\/span><\/span>B\u00e9arnaise Sauce<\/h2><\/a>
\n\n
- 3 tablespoons dry white wine<\/li>\n\n\n\n
- 2 teaspoons minced onion<\/li>\n\n\n\n
- 2 teaspoons chopped fresh tarragon<\/li>\n\n\n\n
- 1 tablespoon chopped fresh parsley<\/li>\n\n\n\n
- \u00bc teaspoon fresh ground white pepper<\/li>\n\n\n\n
- 3 egg yolks<\/li>\n\n\n\n
- \u00bc cup water<\/li>\n\n\n\n
- 2 tablespoons fresh lemon juice<\/li>\n\n\n\n
- \u00bd cup butter, cut into eights<\/li>\n\n\n\n
- \u215b teaspoon salt<\/li>\n\n\n\n
- \u215b teaspoon paprika<\/li>\n\n\n\n
- \u215b teaspoon cayenne pepper<\/li>\n<\/ul>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n<\/div><\/div><\/div>\n\n\n\n
<\/span><\/span>Amandine Sauce<\/h2><\/a>
\n\n
- 3 tablespoons butter<\/li>\n\n\n\n
- \u00bd cup slivered almonds<\/li>\n\n\n\n
- 2 tablespoons fresh lime juice<\/li>\n\n\n\n
- 4 drops Tabasco sauce<\/li>\n<\/ul>\n\n\n\n
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.<\/p>\n<\/div><\/div><\/div>\n\n\n\n
<\/span><\/span>Wine Sauce<\/h2><\/a>
\n\n
- 4 tablespoons butter<\/li>\n\n\n\n
- 1 \u00bd tablespoons dry white wine<\/li>\n\n\n\n
- \u00bd teaspoon minced fresh tarragon<\/li>\n\n\n\n
- \u00bc teaspoon soy sauce<\/li>\n<\/ul>\n\n\n\n
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.<\/p>\n<\/div><\/div><\/div>\n\n\n\n
<\/span><\/span>Wine and Tarragon Sauce<\/h2><\/a>
\n\n
- 2 tablespoons butter<\/li>\n\n\n\n
- 2 tablespoons dry white wine<\/li>\n\n\n\n
- \u00bd teaspoon chopped fresh tarragon<\/li>\n\n\n\n
- \u00bc teaspoon soy sauce<\/li>\n\n\n\n
- \u00bc teaspoon salt<\/li>\n\n\n\n
- \u215b teaspoon freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n
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.<\/p>\n<\/div><\/div><\/div>\n\n\n\n
<\/span><\/span>Lemon-Parsley Sauce<\/h2><\/a>
\n\n
- 6 tablespoons butter<\/li>\n\n\n\n
- 2 tablespoons fresh lemon juice<\/li>\n\n\n\n
- \u215b teaspoon salt<\/li>\n\n\n\n
- 2 tablespoons finely chopped fresh parsley<\/li>\n<\/ul>\n\n\n\n
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.<\/p>\n<\/div><\/div><\/div>\n\n\n\n
<\/span><\/span>Mushroom Sauce<\/h2><\/a>
\n\n
- \u00bd pound button mushrooms<\/li>\n\n\n\n
- 2 tablespoons butter<\/li>\n\n\n\n
- \u00bc cup minced green onions, including tops<\/li>\n\n\n\n
- \u00bc teaspoons salt<\/li>\n\n\n\n
- 1 tablespoon flour<\/li>\n\n\n\n
- \u00bc teaspoon freshly ground white pepper<\/li>\n\n\n\n
- \u00bc cup dry white wine<\/li>\n\n\n\n
- \u00bd cup heavy cream<\/li>\n<\/ul>\n\n\n\n
Clean mushrooms and cut into thin slices. In a small saucepan, melt butter over medium heat. Saut\u00e9 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.<\/p>\n<\/div><\/div><\/div>\n\n<\/div><\/div>\n\n\n\n\n
Marinades<\/h2>\n\n\n
<\/span><\/span>Citrus Marinade<\/h2><\/a>
\n\n
- \u00bd cup fresh orange juice<\/li>\n\n\n\n
- \u00bc cup fresh lemon juice<\/li>\n\n\n\n
- \u00bc cup fresh lime juice<\/li>\n\n\n\n
- 2 tablespoons vegetable oil<\/li>\n\n\n\n
- 4 teaspoons fresh rosemary, crushed<\/li>\n\n\n\n
- \u00bc teaspoon salt<\/li>\n\n\n\n
- \u215b teaspoon freshly ground white pepper<\/li>\n<\/ul>\n\n\n\n
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.<\/p>\n\n\n
Use this marinade with snapper or similar fish.<\/p>
Citrus-Marinated Fillets<\/a><\/p><\/blockquote>\n\n<\/div><\/div><\/div>\n\n\n\n
<\/span><\/span>Italian Marinade<\/h2><\/a>
\n\n
- 2 tablespoons extra virgin olive oil<\/li>\n\n\n\n
- \u00bc cup white wine vinegar<\/li>\n\n\n\n
- \u00bd teaspoon salt<\/li>\n\n\n\n
- \u00bc cup chopped fresh parsley<\/li>\n\n\n\n
- \u00bd teaspoon chopped fresh oregano<\/li>\n<\/ul>\n\n\n\n
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.<\/p>\n\n\n
Use this marinade with snapper or similar fish.<\/p><\/blockquote>\n\n<\/div><\/div><\/div>\n\n\n\n
<\/span><\/span>Pineapple-Shrimp Marinade<\/h2><\/a>
\n\n
- \u00bc cup pineapple juice<\/li>\n\n\n\n
- \u00bd teaspoon fresh lemon juice<\/li>\n\n\n\n
- 1 \u00bd teaspoons soy sauce<\/li>\n\n\n\n
- \u00bc teaspoon pressed garlic<\/li>\n\n\n\n
- \u215b teaspoon freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n
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. <\/p>\n\n\n
This is a delicious marinade for shrimp.<\/p>
Marinated Grilled Shrimp<\/a><\/p><\/blockquote>\n\n<\/div><\/div><\/div>\n\n\n\n
<\/span><\/span>Soy-Lemon Marinade<\/h2><\/a>
\n\n
- \u00bd cup vegetable oil<\/li>\n\n\n\n
- \u2153 cup soy sauce<\/li>\n\n\n\n
- \u00bc cup fresh lemon juice<\/li>\n\n\n\n
- 1 teaspoon lemon zest<\/li>\n\n\n\n
- 1 garlic clove, minced<\/li>\n<\/ul>\n\n\n\n
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.<\/p>\n\n\n\n
Drain fish. Discard used marinade. Grill fish and baste with reserved marinade.<\/p>\n\n\n
Grilled Marinated Tuna with Herb Butter<\/a><\/p><\/blockquote>\n\n<\/div><\/div><\/div>\n\n\n\n
<\/span><\/span>Orange Marinade<\/h2><\/a>
\n\n
- \u00bc cup fresh orange juice<\/li>\n\n\n\n
- 3 tablespoons fresh lemon juice<\/li>\n\n\n\n
- 1 teaspoon salt<\/li>\n\n\n\n
- \u00bd teaspoon freshly ground black pepper<\/li>\n\n\n\n
- \u00be cup dry white wine<\/li>\n\n\n\n
- \u00be teaspoon pressed garlic<\/li>\n<\/ul>\n\n\n\n
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.<\/p>\n\n\n
Use this marinade with snapper or similar fish.<\/p><\/blockquote>\n\n<\/div><\/div><\/div>\n\n\n\n