Home Sportsman's Kitchen

My Favorite Sauces for Fish

LastMangoLastMango Posts: 4,574 Officer
Here are a few of my favorite sauces for fish... I have about 10 more ways that I prepare fish that I will post later...

Lemon Butter Picatta Sauce
• 1/2 cup white wine
• Juice of 1 lemon
• 1 tbs capers (strained, but a little juice is okay)
• 1/2 stick of butter
• 1/2 cup of heavy whipping cream
• Pinch of salt
• 1-2 tsp of sugar (to remove the tartness)
• Simmer for 10-15 minutes

Sun Dried Tomato Cream Sauce
• 1/4 cup diced sweet onion
• Very thinly sliced 2 cloves of garlic (about 1 tsp of almost transparent slices)
• 1/4 cup finely chopped Sun Dried Tomatoes (for this, use the ones in a jar packed in oil)
• Sautee onion for 2-3 min in olive oil
• Add garlic and sauté for 1-2 min
• Add chopped sun dried tomatoes and sauté for 1 min
• Add 1/3 cup white wine and reduce by 50%
• Add 1/4 to 1/3 cup heavy whipping cream and 1/4 to 1/3 stick of butter
• Simmer for 4-5 min over very low heat
• Salt to taste

Crawfish Monica Sauce (without the crawfish)
• Saute 1/2 Sweet or Vidalia onion finely chopped
• Add 2 tsp fresh minced garlic and satue
• 1/3 cup white wine (reduce by 50%)
• 1 Cup whipping cream
• 1/2 to 1 tsp of Emeril’s Original Essence (play with it to get your own favorite amount/taste)
• Simmer to sauce thickens…
• This sauce is great over fish on a bed of Aspargus, then mashed potatoes (mix boiled potatoes with heavy cream, butter, some sour creame and 6 Italian cheese) then topped with the fish and drizzle the sauce over it.


Lemon Mango Cream Sauce
• Juice of four lemons
• Juice of 2 mangos (I cut the meat off the seed, the push through a strainer, trying to not let too much pulp into the sauce)
• 1 cup heavy whipping cream
• 1/2 stick of butter
• 1-2 tsp of sugar (or just enough to remove the tartness)
• Simmer for 10-15 minutes


Citrus Beurre Blanc (from Blue Heaven in Key West)
• 1/2 cup dry white wine
• 1 Tbs lemon juice
• 1 Tbs lime juice
• Reduce all 3 above by 50%
• 1/4 cup whipping cream
• 1-2 tsp sugar (or just enough to remove the tartness)
• 5 Tbs cold butter (stirred in at the very end)

Chili (Lad Prig) Sauce (for Whole Fried Snapper – Thai Style)
• 1 Tbs finely chopped coriander roots (If using dried coriander, make this 1 tsp) – If you can’t find coriander, it’s okay to omit this ingredient)
• 1 Tbs finely chopped red chilli and 1 Tbs finely chopped garlic
• NOTE – I use 2-3 Tbs of “Ground Fresh Chili Paste” from an Asian food market to replace the chopped red chili and chopped garlic above, much easier- http://i.ebayimg.com/t/Sambal-Oelek-Ground-Fresh-Chili-Paste-8oz-HuyFong-Foods-/11/!C!dLkjQ!Wk~$(KGrHqQOKjYEzowe7Z(7BND!-ls,Fw~~_35.JPG
• 1/3 finely chopped shallot or onion
• 1 tsp thinly sliced and then chopped ginger
• Juice of two limes
• Pinch of salt
• 1/4 cup water
• 1/3 cup sugar
• 1/4 cup tamarind puree, soaked in boiling water for 20 minutes then sieved, liquid reserved (if you can’t find tamarind juice, add a little more lime juice)
• 1/4 cup of green onion chopped
• 1 Tbs light soy
• Simmer for 30-40 minutes to thicken

Tomato Beurre Blanc
• 1/4 cup sun dried tomatoes (not packed in oil) – finely diced or use a food processor
• 1 stick of butter
• 1/8 tsp salt
• 1/3 cup finely diced shallot (or sweet onion)
• 2/3 cup of dry white wine
• 3 Tbs water
• 1 tsp lemon juice
• Simmer 15-20 min

Replies

Sign In or Register to comment.
Magazine Cover

GET THE MAGAZINE Subscribe & Save

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

Preview This Month's Issue

Buy Digital Single Issues

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Florida Sportsman App

Other Magazines

See All Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Florida Sportsman stories delivered right to your inbox.

Advertisement

Phone Icon

Get Digital Access.

All Florida Sportsman subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now