I love going to cajun seafood places or any seafood places for that matter and getting fish with different sauces. The problem is I never can figure out how to make them.

Today I had grilled mahi mahi w/a signature cream sauce-I just don't know what it was:rolleyes: But I know it was delicious!!

We have tons of fish (the boyfriend loves to fish on weekends) but I am not a big fan of fried foods. I am not having much luck searching for sauces on the internet.

ANY help??

I think you could just experiment using a basic sauce & by adding some herbs & spices.

My recipes are usually just variations...adding chopped parsley, pimento, paprika,egg, cheese, capers, dill for ex.

You can start w/a basic white sauce:

2tbsp of butter
2tbsp of flour
1 cup of mile
1/2 tsp of salt & a few shakes of pepper

Melt butter in saucepan, mix in flour & cook stirring constantly until smooth & bubbly. Add milk, stirring constantly until thick...add seasonings & cook for 3 minutes. (longer for best flavour)...

*make egg sauce by adding 2 chopped boiled eggs

*add 1/2cup of grated cheddar for cheese sauce

*for salmon: add 2 tbsp of capers. Remove from heat & stir in 1 tbsp of lemon juice, 1/4 cup of sour cream or 1/4 cup of buttermilk..

*for dill sauce: add 1/2 tsp of dill seeds
1 tbsp of chopped parsely
1 tbsp of lemon juice

Lemon Parsely Butter Sauce:

2 tbsp of lemon juice
2 tbsp of chopped parsely
1/4cup of butter (melted)
1/2 tsp of salt & a pinch of pepper

Melt the butter in a pan on med. heat. Before the butter starts to brown, add lemon juice & season to taste. This sauce can be served separately on baked fish.

Thanks for the start!! I'm just starting to like cooking and I'm a newbie at just throwing in stuff and getting it right.

I have got to learn my spices and such:)

I didn't even know how to come up with a white sauce so you have turned me in the right direction!!

Thanks

Thanks for the start!! I'm just starting to like cooking and I'm a newbie at just throwing in stuff and getting it right.

I have got to learn my spices and such:)

I didn't even know how to come up with a white sauce so you have turned me in the right direction!!

Thanks

You're very welcome...& hey, what's funny about cooking is that I think the best dishes are ones that a person just kind of makes up as he/she goes:brow: ...I couldn't cook in a restaurant b/c my dishes aren't consistent & I just throw in stuff as I go...lol...

Re: spices: check out your Bulk places b/c they're pretty inexpensive there & you can get a whiff unlike the sealed kinds sold elsewhere. You can get Cajun seasonings there...curries, etc. Have fun;)

Re: spices: check out your Bulk places b/c they're pretty inexpensive there & you can get a whiff unlike the sealed kinds sold elsewhere. You can get Cajun seasonings there...curries, etc. Have fun;)


I have some spices but I just don't know what they are for!! Like Cumin??? No clue!

i usually put some type of combo of: parsley, garlic salt, minced onion, tony chacheres on everything but not sure why:rolleyes:

I know garlic, olive oil, italian seasons, bay leaves, basil only b/c I grew up watching my mom make italian dishes.:)

I am actually LOVING this thread woody made. Laurie you have GREAT recipes, I keep copy and pasting them into my new recipe folder I just made:p: My excitement on a Sat morning:D

Here are some of my favorite sauces for fish


Creamy Lemon Butter Sauce

1/2 cup white wine
1 shallot, minced
1 cup butter, cut into pieces
1/4 cup whipping cream
Juice of 1 lemon
In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain. Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated. Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.

Dill Sauce

This delicate sauce is delicious with fish...my personal favorite

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.


Beer Sauce for Fish

Ingredients
500ml/1pt Beer
1 teasp Vinegar
1 teasp Brown sugar
2 tbsp Onion, finely chopped
1 clove Garlic
1 Bay leaf
1 teasp Butter
Salt & Pepper
Cinnamon to taste
2 tbsp Cornflour

Instructions

1. Put the beer into a saucepan together with the vinegar, brown sugar, onion, garlic, bay leaf, butter and season with salt, pepper and cinnamon.

2. Bring to the boil then simmer for 15 minutes. Strain.

3. Mix the cornflour with a little water to form a paste and add to the sauce. Stir until thickened. Serve hot with baked fish.


Lobster Sauce

1 1/4 lb. lobster.
1/4 cup butter.
1/4 cup flour.
1/2 teaspoon salt.
Few grains cayenne.
1/2 tablespoon lemon juice.
3 cups cold water.

Remove meat from lobster, and cut tender claw meat in one-half inch dice.
Chop remaining meat, add to body bones, and cover with water; cook until stock is reduced to two cups,
strain, and add gradually to butter and flour cooked together, then add salt, cayenne, lemon juice, and lobster dice.


Orange Sauce

1/4 cup butter
Few grains cayenne
1/4 cup flour
Juice 2 oranges
11/3 cups Brown Stock
2 tablespoons Sherry wine
1/2 teaspoon salt
Rind of 1 orange, cut in fancy shapes

Brown the butter, add flour, with salt and cayenne, and stir until well browned. Add stock gradually, and just before serving, orange juice, Sherry, and pieces of rind.

Cucumber Sauce

Beat one-half cup heavy cream until stiff, and add one-fourth teaspoon salt, few grains pepper, and gradually two tablespoons vinegar; then add one cucumber, pared, chopped, and drained.Serve with broiled fish.


WHITE BUTTER WINE SAUCE

3 shallots, finely minced
1/4 cup white wine vinegar or muscatel wine
4 tablespoons butter
Pinch of salt (to taste)
1/2 teaspoon freshly chopped parsley

In a small saucepan, boiled down shallots in vinegar or muscatel wine. Continue cooking over low heat stirring occasionally 15 minutes.
Allow to cool. Stir in parsley.
Whisk in some room temperature butter, stirring over low heat. Add salt, vinegar or muscatel.
Simmer five minutes.
Serve with fish.


White wine cream sauce

INGREDIENTS:
2oz butter
2 shallots, finely chopped
7 fl.oz dry white wine
½ pt fish stock
¼ pt double cream
1 tsp cornflour mixed with water
a little pinch cayenne pepper
lemon juice to taste
seasoning to taste

METHOD:
Melt the butter in a saucepan, add the shallots and cook for a few minutes until softened. Add the wine and the stock and bring to the boil. Boil until the liquid is reduced by half. Strain and discard the shallots. Return the liquid to the pan.
Add the cream and cook for 3-4 minutes until it is hot but not boiling. Add the cayenne pepper and lemon juice and seasoning. Stir in the cornflour and cook gently until thickened. Serve with fish.


Egg Sauce for Fish

Ingredients
25g/1oz Butter
25g/1 oz Flour
250ml/10 fl.oz. Milk
1-2 Hard-boiled eggs, chopped
1 tbsp Fresh Chives, chopped
Salt & Pepper

Instructions

1. Melt the butter in a pan but do not allow it to brown then add the flour and stir until smooth. Cook over a gentle heat for 2-3 minutes stirring all the time.

2. Remove from heat and add the liquid, little by little, stirring after each addition to prevent any lumps forming. Bring the sauce to the boil, stirring continuously until thickened.

3. Add the egg, chives and seasoning. Re-heat for 2-3 minutes. Serve hot.


Mustard Sauce for Fish

(best for your stronger tasting fish i.e. Salmon)

1/2 lb butter or margarine
2-1/2 cups onion
2 cups bell pepper
2 cups celery
Salt and red pepper to taste
3 tbs prepared mustard
1/2 cup lemon juice
1 oz dry white wine

Saute onions, bell peppers, celery in margarine for at least 45 minutes until vegetables are clear. Remove from heat and add all other ingredients. Pour sauce over well seasoned fish and bake in 350F for about 1 hour. Baste two or three times during cooking.

wow kimmy lol...I like to make fish with newberg sauce, but I don't have it on me:(

wow kimmy lol...I like to make fish with newberg sauce, but I don't have it on me:(
LOL...I was a Sous Chef remember...sauces were my job....LOL...I'll type out a quick newburg...can't believe I forgot that one...I'm Fired!!!


Seafood Newburg Sauce

2 tablespoons butter
2 teaspoons shallots, minced, or finely minced onion
2 tablespoons paprika
1/2 cup dry sherry
2 tablespoons tomato paste
2 teaspoons brandy or dry sherry
2 cups cream sauce or white sauce
1/8 teaspoon dried thyme
pinch cayenne pepper


Melt butter in saute pan. Add the shallots or onion and saute over medium-low heat for 2 to 3 minutes, until translucent. Add the paprika and sherry, and saute for 2 minutes longer. Stir in the tomato paste.

Add the brandy or sherry to the saute pan and cook a few minutes longer. Add the cream sauce, thyme, and cayenne. Cook for 2 minutes more.

Makes about 2 1/2 cups.

WOW!!! Thanks so much for all those sauces :) Now can you come over and make them for me;);)

WOW!!! Thanks so much for all those sauces :) Now can you come over and make them for me;);)
You can do it!!! patience and practice ;)

I am gonna try one out this week, I'll let my boyfriend pick which one!

--Baby steps--:)

I am gonna try one out this week, I'll let my boyfriend pick which one!

--Baby steps--:)
You live and you learn...the trick with sauces is never turn your back on them...they need a lot of attention...let me know how it turns out or if you need any help :)