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Sauces for Fish

I'm looking for some sauces to give some versatility to my fish. I use salmon and tilapia quite often. Any suggestions for a good sauce that isn't too time intensive?

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  1. Unless you are cooking farmed raised salmon, I would eschew any sauces and simply dress with some sea salt and cracked ground pepper, and perhaps a squeeze of lemon. Let the natural beauty of the salmon speak for itself.

    For the tilapia? Ketchup. It's hopeless.

    2 Replies
    1. re: ipsedixit

      How about tartar sauce for the tilapia.

      Inspiration struck when I was having one of my most favorite foods in the world ... the McDonald's Filet-O-Fish.

      1. re: ipsedixit

        I can think of very few foods indeed that can rival a bit of lightly-salted sea bass cooked sous vide and served with its juices over jasmine rice. It's hard to improve on those natural flavors.

      2. I am very fond of teriyaki and other soy based sauces. Good soy sauce, a little brown sugar, a little lemon or rice vinegar, finely chopped garlic and ginger, brush over the fish a before and a few times during broiling. Course you can find about a zillion variations if you search.

        1. Melt some butter and add some chopped shallots along with some grated ginger. Allow to cook, stirring occasionally, at a temperature low enough to prevent the butter from burning. Add a splash of wine that pairs well with your fish and reduce by half, strain. Drizzle the sauce over each serving when plating or puddle alongside, depending on your plating configuration.
          It's even pretty good on Tilapia.

          1. yogurt-based sauces are great for fish. you can flavor them with seasonal fresh herbs, citrus, garlic, cumin & smoked paprika, chives, pepper, curry, tahini...

            1. For salmon, combine the zest and juice of 1 lemon, shaved garlic (I use a truffle slicer to shave my garlic - nice and thin - no effort) add capers, chopped rosemary and a dollop of butter. Simmer until the butter melts and the garlic softens.