You'll love this creamy lemon butter sauce that's flavored with cayenne pepper and fresh parsley. Add chopped dill or tarragon at the very end if you like.
It's served on all types of fish in Norway but recipe contributor Chef John loves this sauce with shrimp and lobster. A smooth avocado, sour cream, and lime sauce is perfect for cooling down spicy tilapia fillets. Reviewer Bito comments, "I was skeptical about the avocado sauce after blending it and taking a taste but with the fish it's really good!
This rich and elegant sauce made with chilled butter, Champagne or Chardonnay , lemon, capers, and a generous helping of fresh tarragon is pure luxury. Serve over poached salmon, plaice, or halibut for a memorable meal. Hollandaise sauce is a cinch to make in a blender with ingredients you probably already have at hand.
It's silky, smooth texture is wonderful served with all kinds of fish, but the hazelnut butter in this version pairs particularly well with trout or salmon. You even use the same skillet that you have used to cook the fish. It is traditionally served with sole, but you can try it with other types of flatfish, such as whiting, flounder, or tilapia. Tartar sauce is pretty much a necessity for deep-fried fish , and it's super easy to make.
Simply combine mayonnaise, sweet pickle relish, prepared mustard, and lemon juice for a homemade version that will rival anything you can buy at the store. I've also used it on my salmon loaf. If I have any fresh dill on hand I'll add it fo. A creamy mushroom, garlic, and fennel sauce is subtly flavored with saffron and curry powder in this unique sauce for fish. It was like something I would imagine I could only get at a restaurant! Cod fish fillets are served in a flavorsome, slightly peppery vegetable sauce in this traditional Sephardic dish.
Serve hot with rice in the colder months, or serve cold in the summer with plenty of bread for soaking up the sauce. This super quick, silky pesto and caper sauce will elevate any type of pan-fried fish or seafood. Try it with shrimp or chunks of cod for an impressive meal with friends.
And voila! Pour it over the fish or serve on the side. Finish with freshly ground black pepper and chopped fresh herbs like parsley or cilantro, if desired. Harissa A heat-filled condiment made with paprika, oil and chili peppers, harissa is a quick way to add a ton of flavor to any dish. It can be used as a marinade for meat or fish, used in the base of a tomato sauce, or mixed with yogurt to top roasted or grilled vegetables. How to Do It : Heat two tablespoons of oil in a pan until shimmering, add in an aromatic such as a sliced shallot or onion, cooking with a pinch a salt until softened.
Stir in the harissa until fragrant, about a minute, then add in a can of whole peeled tomatoes about 28 oz , adjusting the heat to maintain a simmer. Use a wooden spoon to break apart the tomatoes, once softened, and season with salt and pepper, to taste. Cook until sauce has thickened, about 12 minutes. For additional ways to use harissa with fish, check out this seabass recipe with harissa and this smoky tomato sauce made with harissa and grilled tomatoes.
Fresh Herb Salsas Any combination of onion, peppers with some type of juicy tomato or tomatillo, and fresh herbs is a tried-and-true method to create a lighter, bright sauce with serious flavor. Salsa verde, made with tomatillos, fresh chili peppers, cilantro, onion, and salt, is a fun variation on the traditional tomato-based salsa described below. Try this Italian salsa verde or this citrus salsa to brighten up your next dinner.
How to Do It : These ingredients can be chopped roughly by hand or thrown into a food processor. Keep in mind that you want to pulse the ingredients without fully combining them to create a chunky texture as some are not meant to be a puree. If you want a smooth and silky salsa verde, then blend away for a no-heat-required sauce. Note : If the sauce feels runny, you can use a slotted spoon to pour it over the fish to avoid adding excess liquid to it. Similarly, with a chunky salsa, you want to pulse the ingredients without pureeing them so that the texture remains.
These can also be served with a slotted spoon to strain out the liquid. Similarly, if your sauce requires no cooking time—as in the Dijon or salsa verde suggestions above—prep those ahead of making the fish so they are ready when the fish is done. Most sauces will last up to one week if stored properly in the fridge, preferably in an airtight container.
Find out how to properly defrost fish here. Season fillets well with salt and pepper on both sides before cooking to make sure it has flavor on its own which can be built upon. Dipping sauces are an easy way to enhance the flavors of everything from fish tacos to fish sticks, sandwiches and many more.
Kids love dipping sauces and besides, dipping is yumming! How about sauces that combine mayonnaise with herbs or hot sauce, or Asian-style sauces that use peanut butter, honey or soy sauce? This site uses Akismet to reduce spam.
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