Sauces for Fish

Tartar Sauce
1⁄2 cup mayonnaise
1⁄4 cup finely chopped dill pickle
1 tablespoon chopped fresh parsley
2 teaspoons milk
2 teaspoons distilled white vinegar
1⁄2 teaspoon finely chopped onion
1⁄2 teaspoon Dijon mustard

In small bowl, combine mayonnaise, pickle, parsley, milk, vinegar, onion, and mustard until well blended. Serve, or cover and refrigerate up to 2 days. Makes about 3⁄4 cup.

Cilantro Sauce
1 cup tightly packed fresh cilantro leaves
3⁄4 cup light mayonnaise
3⁄4 cup reduced-fat sour cream
2 teaspoons fresh lime juice
1⁄4 teaspoon hot pepper sauce

In blender or in food processor with knife blade attached, puree cilantro, mayonnaise, sour cream, lime juice, and hot pepper sauce until smooth. Serve, or cover and refrigerate up to 1 day. Makes 12⁄3 cups.

Salmoriglio Sauce
1⁄4 cup fresh lemon juice (1 to 2 lemons)
1 garlic clove, crushed with side of chef’s knife
1 teaspoon dried oregano, crumbled
1⁄4 teaspoon salt
1⁄4 teaspoon coarsely ground black pepper
1⁄3 cup extra-virgin olive oil

1. In medium bowl, combine lemon juice, garlic, oregano, salt, and pepper. Let stand 30 minutes.
2. With wire whisk, in thin, steady stream, whisk in oil until blended. Serve, or let stand up to 4 hours at room temperature. Whisk just before serving. Makes scant 2⁄3 cup.

Salsa Verde ( Green Sauce )
1 large garlic clove, minced
1⁄4 teaspoon salt
2 cups tightly packed fresh flat-leaf parsley leaves
8 anchovy fillets, drained and finely chopped (optional)
3 tablespoons capers, drained
1 teaspoon Dijon mustard
1⁄8 teaspoon ground black pepper
1⁄2 cup olive oil
3 tablespoons fresh lemon juice (1 lemon)

1. With side of chef ’s knife, mash garlic and salt to a smooth paste.
2. In blender or in food processor with knife blade attached, puree parsley, anchovies if using, capers, mustard, pepper, oil, lemon juice and garlic mixture, until almost smooth. Serve, or cover and refrigerate up to 4 hours. Makes about 1 cup.

Chimichurri Sauce
1 large garlic clove, minced
1⁄2 teaspoon salt
11⁄2 cups loosely packed fresh parsley leaves, chopped
1 cup loosely packed fresh cilantro leaves, chopped
3⁄4 cup olive oil
2 tablespoons red wine vinegar
1⁄2 teaspoon crushed red pepper

1. With side of chef ’s knife, mash garlic and salt to a smooth paste.
2. In small bowl, combine garlic mixture, parsley, cilantro, oil, vinegar, and crushed red pepper until well blended. Serve, or cover and refrigerate up to 4 hours. Makes about 1 cup.

Olive and Lemon Salsa
2 small navel oranges
2 lemons
1⁄4 cup coarsely chopped pimiento-stuffed olives (salad olives)
2 tablespoons chopped shallots
2 tablespoons chopped fresh parsley
1⁄2 teaspoon sugar
1⁄4 teaspoon coarsely ground black pepper

1. Cut peel and white pith from oranges and lemons. Cut fruit into 1⁄4-inch-thick slices; discard seeds. Cut slices into 1⁄2-inch pieces.
2. In small bowl, gently stir orange and lemon pieces, olives, shallots, parsley, sugar, and pepper until well mixed. Serve, or cover and refrigerate up to 1 day. Makes about 2 cups.


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