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Chinese Red Sauce In reply to
This goes very nicely with fried shrimp or fish.
3 tablespoons catsup
3 tablespoons chili sauce
1 tablespoon horseradish
1 teaspoon lemon juice
1 tablespoon granulated sugar
1/8 teaspoon Tabasco® sauce
1/4 teaspoon Accent®
Combine and simmer for a very brief time.
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Bay Seafood Seasoning Blend In reply to
1 tablespoon ground bay leaves
2 1/2 teaspoons celery salt
1 1/2 teaspoons dry mustard
1 1/2 teaspoons black pepper
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon red pepper
1/4 teaspoon ground mace (optional)
1/4 teaspoon ground cardamom (optional)
Combine all ingredients; store in an airtight containers.
Makes 1/4 cup.
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Caper Sauce In reply to
6 tablespoons vegetable oil
1/2 cup chopped white onion
1 cup chopped peeled tomatoes
1 teaspoon mashed garlic
1 teaspoon dried tarragon leaves
Salt
Pepper
1/2 cup water
1 tablespoon instant chicken bouillon granules
1 teaspoon granulated sugar
1/2 cup capers, washed and drained
Heat oil in a Dutch oven and sauté onion with tomatoes. Cook, stirring often, over low heat. Add garlic and tarragon and season with salt and pepper. Add water, bouillon granules, sugar and all but 2 tablespoons of the capers. Cook, covered, for 3 minutes. Cool.
Pour mixture into a blender and purée.
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Chinese Red Sauce In reply to
This goes very nicely with fried shrimp or fish.
3 tablespoons catsup
3 tablespoons chili sauce
1 tablespoon horseradish
1 teaspoon lemon juice
1 tablespoon granulated sugar
1/8 teaspoon Tabasco® sauce
1/4 teaspoon Accent®
Combine and simmer for a very brief time.
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Cocktail Sauce In reply to
1 cup catsup
1 cup chili sauce
1/2 cup prepared horseradish
Juice of 1/2 lemon, or to taste
Dash of hot pepper sauce
1 teaspoon Worcestershire sauce
Combine all ingredients in a nonreactive container. Cover tightly. Refrigerate.
Makes 2 1/2 cups
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Cucumber Cream Sauce In reply to
Serve this with salmon loaf or salmon patties.
1/2 cucumber
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon grated onion
1/4 teaspoon pepper
Peel and seed cucumber. Grate enough cucumber to measure 1/2 cup. Combine grated cucumber and remaining ingredients, stirring well. Cover and chill.
Makes about 1 cup.
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Curry Sauce for Shrimp In reply to
1 (8 ounce) carton sour cream
1/3 cup mayonnaise
1 teaspoon grated onion
1 teaspoon curry powder
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce
Mix all ingredients together in small glass or plastic bowl. Cover bowl and refrigerate for several hours before serving.
It is important to make this several hours ahead of time or even a day or 2 in advance.
Yields 1 cup.
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Dill Sauce In reply to
This delicate sauce is delicious with fish.
2 tablespoons shortening
2 tablespoons butter
1 cup chopped and firmly packed
fresh young dill weed
1 teaspoon granulated sugar
Salt, to taste
2 cups chicken broth
2 to 3 tablespoons flour
1 cup milk
1/2 cup light cream
4 tablespoons vinegar
Juice of 1/2 lemon
1/4 teaspoon white pepper
1/2 cup light cream
1 cup sour cream
In large saucepan, melt shortening and butter over medium heat. Add dill, sugar and salt. Stir until thoroughly heated. Add chicken broth and bring to a boil. Mix flour with milk and 1/2 cup light cream. Pour mixture into boiling liquid, stirring constantly with whisk. Reduce heat. Add vinegar, lemon juice and white pepper. Simmer for at least 20 minutes, stirring occasionally.
In small bowl, mix remaining 1/2 cup light cream with sour cream. Slowly spoon some of the hot sauce into cream mixture to warm it. Then add to remaining hot sauce. Cover. Keep warm for 5 minutes before serving.
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Five Spice Powder Blend In reply to
Use to flavor fish.
2 teaspoons aniseed, crushed
2 teaspoons freshly ground pepper
2 teaspoons fennel seeds, crushed
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground allspice
Combine all ingredients; store in an airtight container.
Makes 1/4 cup.
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Garlic Sauce In reply to
Serve sauce over fish, meat or vegetables.
5 cloves garlic
1/4 cup water
1/2 teaspoon salt
2 slices white bread, trimmed
1/3 cup slivered almonds
2 tablespoons white vinegar
1/2 cup olive oil
Position knife blade in food processor bowl; add garlic, and process until garlic is minced. Add water and next 4 ingredients; process until smooth. With processor running, pour olive oil through food chute in a slow steady stream until combined; chill.
Makes 1 1/4 cups.
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Green Sauce for Seafood In reply to
This is reminiscent of the famed "skordalia" of Greece. Serve as a dip with steamed or poached seafood or as a sauce with broiled, poached or grilled fish.
1 slice white bread with crust removed
5 tablespoons distilled white vinegar
4 tablespoons olive oil, or as needed
3/4 cup minced parsley, preferably flat leaf
2 cloves garlic, minced
3 anchovy fillets, finely minced
1 teaspoon granulated sugar
1 1/2 teaspoons capers, drained
Tear the bread into pieces and place in a small bowl. Add 3 tablespoons of the vinegar and soak until the bread is saturated, about 30 minutes.
Using a hand mixer or a blender or mini-chopper add the olive oil, parsley, garlic, anchovies and sugar to the bread and vinegar. Beat (or process) until well mixed. Add the capers and the remaining 2 tablespoons vinegar. Spoon into a small serving bowl and let stand 15 to 20 minutes to blend the flavors or chill up to 3 hours.
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Hot Spiced Butter Sauce In reply to
3/4 cup (1 1/2 sticks) butter
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
3 tablespoons chili sauce
1 drop hot pepper sauce
2 tablespoons lemon juice
Melt butter; add remaining ingredients. Heat just until bubbly.
Pour over cooked fish sticks or fish fillets. You may also use this as a broiling sauce.
Makes about 1 cup.
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Kiwi-Orange Salsa In reply to
Serve this over grilled fish.
1 cup peeled, sliced and quartered kiwi
1 cup orange segments
2 jalapeños, minced
1 cup chopped onion
Combine.


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Mango Barbecue Sauce In reply to
This is delicious for barbecuing salmon.
1 ripe mango, peeled, pitted and
cut into small cubes
1 cup prepared mango chutney
1 cup finely chopped onion
1 tablespoon minced garlic
1 (28 ounce) can peeled plum tomatoes,
crushed, with juices
2 tablespoons cider vinegar
1 tablespoon molasses
1 teaspoon Tabasco® sauce
Combine all ingredients in a heavy saucepan. Simmer, covered, over low heat for 20 minutes or until the sauce thickens. Cool slightly. Purée sauce until smooth in a food process or blender.


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Mock Hollandaise Sauce In reply to
Delicious and easy with fresh vegetables or fish. It is also good served cold. This can be made days or weeks ahead and refrigerated.
1 cup sour cream
1 cup mayonnaise
2 tablespoons lemon juice, or to taste
Gently blend all ingredients. Cover and refrigerate. Just before serving, heat gently (do not overheat).
Makes 2 cups.
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Pink Cocktail Sauce In reply to
Serve as a dip for boiled shrimp, crab fingers or other seafood.
1 cup mayonnaise
1 cup chili sauce
1 teaspoon anchovy paste
10 drops Tabasco® sauce
2 tablespoons tarragon vinegar
Mix ingredients and chill.
Makes about 2 cups sauce.
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Red Carpet Cocktail Sauce In reply to
Serve with oysters, shrimp or any seafood.
3/4 cup catsup
1/4 cup chili sauce
2 tablespoons fresh lemon juice
2 to 6 tablespoons horseradish
1 tablespoon Worcestershire sauce
2 to 4 dashes Tabasco® sauce
Mix all ingredients and chill.
Yields about 1 1/2 cups.


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