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Jan 2, 2010 05:25 AM

Sauces to accompany fish

I am planning to eat much more fish (less meat) this year :

Any tips/recipes of five-star sauces to go with fish?

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  1. In March 2009 Rick Moonen's book, "Fish Without a Doubt: was the Cookbook of the Month. Most of his recipes had wonderful sauces, flavored butters, and other accompaniments. Here's the Sauce reporting thread where you'll find many paraphrased recipes from which you'll be able to create your own sauces, etc. You'll find remoulades, savory butters, tartar sauces, gremolatas, all wonderful with fish.

    Here's the main reporting link thread:

    I made several very tasty sauces but I included them with my report of seafood dishes I cooked. We love seafood and cook it just about twice a week.

    2 Replies
    1. re: Gio

      I also love the Moonen book. There are a lot ot terrific sauces in there, most of them pretty simple. (One of my favorites was the wasabi butter sauce over salmon that had a hoisin glaze, but the butter sauce can be used alone for a lighter white fish.) Fish also doesn't need much marinating time, so if you're looking for a more prep-ahead dinner, you can do a simple marinade while you prep a side, then just roast/grill/saute the fish. No sauce needed.

      1. re: herring

        Thank You - That sounds marvelous!

    2. My husband is a Japanese fishmonger so we are fortunate to eat a lot of fish. Of course we prefer sashimi whenever possible, that is hard to do outside of Japan.

      Two simple and easy sauces we like include:

      butter, lemon and fresh herbs
      teriyaki (great for fatty fish) of soy sauce, sugar, mirin, and sake

      We also like to slightly cure the fish in salt and simply grill. Then serve with lemon.

      Also, cooking fish with vegetables in aluminum foil is quick and easy. Or grilling fish and putting it over salads. Also, if you are a rice eater, grill a nice piece of salmon, then put into the rice cooker before steaming the rice. Then stir the salmon into the rice.

      Finally, lots of soups, including miso soup or creamy chowders.

      We definitely feel better when eating seafood than meat.

      4 Replies
      1. re: Yukari

        <"grill a nice piece of salmon, then put into the rice cooker before steaming the rice. Then stir the salmon into the rice.">

        Many thanks for that Yukari! Sounds absolutely delicious. We belong to a community sustainable fishery and therefore eat fish regularly. I've actually made seafood the ways you've described. Other methods to use seafood are chowders, soups and salads.

        1. re: Gio

          Here are simple instructions and photos of the salmon steamed on rice.


        2. re: Yukari

          "Also, cooking fish with vegetables in aluminum foil is quick and easy."

          I've cooked tilapia this way twice lately based on a recipe in Cooks Illustrated.
          matchstick dice carrot + bok choy or zucchini
          tilapia fillet
          compound butter with lemon zest & garlic
          6 or 8 shrimp
          TBSP vermouth
          tightly seal in foil packet and bake at 450F for 15 minutes

          1. re: AreBe

            here's a photo from 01/01/2010

          1. re: Yukari


            The Hokkaido Chowder seems like the perfect dish to help keep me warm in the cold Minnesota winters. Besides a butter and flour roux and adding milk, anything else I should know/add to the recipe besides salmon, potatoes and carrots?

            1. re: BigSal


              I grew up in Monticello, MN. Yes, this is perfect for Minnesota winters.

              If you are used to making Japanese curry, it is a similar process, except that I put the salmon in at the last minute, unlike meat going in right away.

              Cook potatoes, carrots, and onions in a chicken stock. If you have time, saute them in butter first. Then add the butter and flour roux. Finally, the milk and salmon.

              This is nice with wild rice and mushrooms on the side.

          2. Not sure if you're looking for sauces only, or just other ideas for fish, but if it's the latter, a little compound butter (I make ahead and store in the freezer) can also go a long way towards dressing up a simple roasted or broiled piece of fish. You can also think about crusts ... one of my favorite meals is halibut steaks covered in pesto and panko, but you can also do a thin potato crust on salmon with or without a mustard dill sauce or something along those lines.

            1. I use it sparingly because of the saltiness, but I find Mr. Yoshida's Original Marinade and Cooking Sauce very useful. It is teriyaki-like but includes wine and is a bit thicker so it readily lends itself to brushing onto fish and other proteins. I haven't tried their other varieties.