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Grilled fish accompaniments/preparations?

m
Maya Oct 11, 2006 07:18 PM

Any ideas for good timbales, tapenades, chimichurris, or other sauces/salsas etc? We'll be searing/grilling fish for several days straight while on vacation... Thanks!

  1. MMRuth Oct 11, 2006 07:21 PM

    I've made a sauce lately with WF's mayonnaise, orange juice, orange zest and saffron - maybe a little olive oil - lovely with fish.

    I think I got it from epicurious.com

    1. b
      Biggie Oct 11, 2006 07:24 PM

      I nice spicy/sweet mango salsa - I make one with mango, cucumber and pineapple (among other things). That always goes over well

      3 Replies
      1. re: Biggie
        m
        Maya Oct 11, 2006 08:00 PM

        That sounds great - what are the other ingredients?

        1. re: Maya
          b
          Biggie Oct 12, 2006 11:57 AM

          I dice up equal parts mango and a cucumber, and chop up about half as pineapple - getting a big bite of the pineapple tends too be too sweet/acidic. Other than that, it's just diced red onion, chopped cilantro, brown sugar, and lime juice. For heat, use watever you can handle - I use a little of my friend's homemade habanero sauce, along with diced red jalapeno

        2. re: Biggie
          Das Ubergeek Oct 12, 2006 03:34 PM

          Agree, though mine has mango, tomato, chile pepper (any fresh), onion, cilantro and citrus juice.

        3. DanaB Oct 11, 2006 08:32 PM

          The wasabi mayonnaise sauce that's included in this recipe from Epicurious for "Tuna Sate" is to die for: http://www.epicurious.com/recipes/recipe_views/views/12417

          You can use the wasabi mayo as a marinade (as called for in the recipe) or as a dipping sauce. It's so good, I've had people ask if they can lick the bowl.

          The cilantro-herb vinagrette included in this grilled chicken recipe is excellent on grilled fish as well: http://www.epicurious.com/recipes/rec...

          I also really enjoy grilled fish prepared in the method included in Marcella Hazan's Essentials of Classic Italian Cooking: simply squeeze some fresh lemon juice (around 1 T) and mix with salt and freshly chopped oregano. Whisk in olive oil to taste. Marinate fish in this for around 30 or so minutes before grilling. It's simple and very tasty.

          1 Reply
          1. re: DanaB
            pescatarian Oct 11, 2006 08:49 PM

            I would second the wasabi mayonnaise. We made mayonnaise in my cooking class last week, and while I don't eat mayo often, I couldn't help but think how good it would taste on a piece of grilled fish.

          2. s
            Simon Majumdar Oct 12, 2006 12:03 PM

            two accompaniments with a scandinavian flavour are my current favourites

            1) A mix of horseraddish sauce, creme fraiche, lots of dill and a good grind of black pepper

            2) peeled and seeded cucumber halved lengthwise and thinly sliced into cresents. Marinade in cider vinegar, a pinch of sugar, a pinch of marsh salt and more chopped dill.

            Both work extremely well with grilled or poached fish.

            My current way of poaching is to do it in barely bubbling olive oil. Amazing flavours.

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