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other, Striped Bass
Great Sauces for Grilled Fish Servings:
Estimated cooking time: Posted By: SeaToChef

The sauce makes the dish.  Try some of these sauces to make your next catch the best catch.

Creole Mustard Sauce:  (great on grilled Blues)

1 Table Spoon Minced Shallots
2 Table Spoons Cider Vinegar
1 Teaspoon Cracked Black Peppercorns
1/2 cup White Wine (chardonnay)
2 oz Heavy Cream
1/2 Stick of unsalted butter
2 Heaping table spoons of Grey Poupon Course ground mustard

Bring shallots, peppercorns, vinegar and wine to a simmer in a small sauce pan.  Allow to reduce by about half.  Add heavy cream and reduce by another half.  Strain to remove pepper and shallots.  Return strained sauce to heat and slowly whisk in butter and mustard.  Season to taste with salt and pepper...or a little cayenne pepper for a kick.  You can also try using different types of mustard, or substituting the wine for beer.

If you are looking for a nice light and refreshing sauce try this:

Tequila-Lime Vinaigrette:

2 oz Rice Wine Vinegar
1 oz Lime Juice
1 oz Silver Tequila
6 oz light tasting oil (not olive) Try Safflower
2 Tablespoons chopped Cilantro
2 oz Small Diced Peeled Tomatoes
Little salt and pepper for taste

Mix vinegar, lime juice, tequila, salt and pepper in a bowl.  Whisk in oil slowly so that it emulsifies a bit.  Once all oil is whisked in fold in cilantro and tomato.  Serve over fish or you can serve the fish over salad greens that have been tossed with this dressing.

This Recipe was posted on: Jun 05, 2009
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