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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


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