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Saturday July 28, 2007

Fish Marinades


Marinades
Fish Marinade
2 cups white wine
2 tablespoons lemon juice
2 teaspoons salt
2 tablespoons prepared brown mustard
2 teaspoons salt
1/2 teaspoon cayenne pepper

In a bowl combine white wine, lemon juice, salt, prepared brown mustard, salt, and cayenne pepper. Marinade the fish 6-12 hours. Use the marinade as a basting sauce while cooking. Serving Size 6



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Basic Sauces

Chilled Sauces for Fish

Cocktail Sauce
125 ml (1/2 cup) chili sauce.
100 ml (1/3 cup) ketchup.
100 ml (1/3 cup) prepared horseradish.
7 ml (1.5 tsp) Worcestershire sauce
Mix. Serve well-chilled.


Flavored Mayonnaise
Add color and flavor with herbs, tomato paste, saffron, turmeric or curry powder. Season with garlic, ginger, shallots, lemon juice, and/or cream.


Tartar Sauce
250 ml (1 cup) mayonnaise
15 ml (1Tbsp) green relish
15 ml (1 Tbsp) chopped parsley
Mix. Serve well-chilled.


Cooked Sauces for Fish

Cheese Sauce
Make a medium white sauce with milk and/or fish stock. Add grated cheese, stir until melted.


Chinesey Fish Sauce
30 ml (2 Tbsp) flour
75 ml (5 Tbsp) granulated sugar
5 ml (1 tsp) ginger
150 ml (1/2 cup) water
75 ml (5 Tbsp) white vinegar
75 ml (5 Tbsp) soy sauce
30 ml (2 Tbsp) chopped green onion
Mix flour, sugar, and ginger. Add to water, vinegar, and soy sauce in saucepan. Cook slowly, stirring constantly, until thick. Serve over hot cooked fish top portions with chopped green onion.


Lemon Chive Sauce
50 ml (3 Tbsp) butter
15 ml (1 Tbsp) chopped chives
10 ml (2 tsp) lemon juice
2 ml (1/2 tsp) grated lemon rind
Heat through. Season with salt and pepper to taste.


Lemon Dill Sauce for Fish
2 teaspoons yogurt
1 teaspoon cornstarch
1/4 teaspoon dillweed
1/8 teaspoon pepper
2 tablespoons lemon juice
In a large bowl, blend together yogurt with cornstarch, dillweed, and pepper until smooth. To cook with fish Brush lemon juice over the fish and broil until almost cooked. Turn the fish and brush evenly with the yogurt/dill sauce. Continue broiling until fish flakes easily. Serving Size 4


Tomato Sauce
25 ml (2 Tbsp) chopped onion
25 ml (1 Tbsp) butter
25 ml (1 Tbsp) flour
5 ml (1 tsp) sugar
500 ml (19 oz) canned tomatoes, chopped
1 Bay leaf
Saute onion in butter. Thicken with flour. Add sugar, tomato and bay leaf. Cook until thick. Season with salt and pepper to taste.

Posted by Edward Lopes at 8:03 AM
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