Grilled fish accompaniments/preparations?
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!
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
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
The wasabi mayonnaise sauce that's included in this recipe from Epicurious for "Tuna Sate" is to die for: http://www.epicurious.com/recipes/rec...
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.
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.