Sauce for Fish Sandwiches - Not Tartar
I am looking to make some grilled fish sandwiches this summer - what would be some easy to prepare sauces to use instead of tartar sauce
chop up some canned chipotles, and blend w/ mayo and a little bit of the adobo sauce they come in.
Mayo loaded with wasabi
Pineapple salsa, mango salsa, peach salsa
Rosted Red Pepper Coulis
Olive oil, salt, pepper, a good handful basil and garlic pureed in a blender.
Indian Pickles / chutneys
Tzatziki - fish gyros in a pita. (I do this a lot)
You have plenty of options. Tartar sauce (although I like it) is one of the LAST things I think of for a sauce for fish.
I make a lime crema for my fish tacos that may work well for you. Basically, sourcream, lime juice, minced garlic, minced serrano, minced cilantro.
A spicy remoulade is good too.
Or a roasted red pepper sauce.
How about a salsa verde?
It works on fish tacos so it should work on fish sandwiches.
Poach 4 tomatillos (husked), 1/2 jalepeno (seeded and stemmed), 1 quarter of a yellow onion in water and a spalsh of white wine vinegar until soft
Place in a blender with ground cumin, salt and pepper to taste
Add a couple of good handfulls of cilantro (stemmed) and the juice of 1/2 lime and pulse
Adjust seasoning to your taste
Or maybe an olive relish of some kind.
Yellow Pepper-Cilantro Pesto
2 large yellow bell peppers, grilled, peeled, seeded and chopped
1 clove garlic, chopped
2 tablespoons pine nuts
1 cup chopped fresh cilantro leaves
3 tablespoons grated Parmesan
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly grated pepper
Blend and slowly add oil to emulsify.
I usually double the recipe and freeze to use as-needed; it keeps amazing well.
You can make some of the components or buy. Mix together:
pico de gallo
A big favorite in my restaurant is, Diced mango, diced Jalapeno, diced onion, diced
cuck., a splash of wine vinegar, a splash of Tapatillo, salt. Oui la la. Also, Texas
toasts receipt with a adition of a diced avacado after you blend the other stuff is great....
Mix equal parts avocado and sour cream (i use one medium avocado) with cayenne, salt and the juice of a lime. Stir it until it's pretty smooth. It spreads nicely once it's been chilled in the fridge for about an hour.
Wow... some delicious sounding suggestions on this thread. I also like plain yogurt (full fat if you don't mind the calories), mixed with a small amt of chopped garlic, tahini, salt, cayenne pepper, and lemon juice. Chives and/or cucumber, too, if you want more texture.
IMO the key thing, and it comes out in many of the suggestions others have made, is to predominately have an acidifier, probably lemon or lime, maybe vinegar, maybe a combo. You will also need salt unless the fish has already been well salted. Pickles, for example, meet both criteria. From then on you can do just about whatever floats your boat. Some heat is good. Tartness, as with mustard or horseradish, is also good. As to mayo or other oil-based ingredient, I would go easy on that since the fish may already be fairly oily, but it depends on just how oily it is and your own preferences.