We never tire of simply prepared fish. The secret to never getting bored with it: sauce. That’s what makes any fish recipe over the top, and it completely transforms the flavor from one dish to the next. It doesn’t have to be anything fancy. Most of the sauces I make can be whipped up in 5 minutes or less.
First, a few tips that make all the difference when serving fish: Make the sauce, and anything else you plan on serving, before you cook the fish. Fish only takes a few minutes, and if you’re not paying attention you’ll likely overcook it. Also, it should be served immediately after it’s cooked.
Cilantro Garlic Sauce is a variation of chimichurri. It’s fresh, zesty, and spicy. Drizzle it over thick fillets of grouper, dolphin, or this crispy mutton snapper.
Wasabi Cream has a smooth base of avocado and sour cream. It’s tangy and spiked with wasabi. Try a dollop of it on tuna or swordfish steaks.
Dill Sauce is like tartar sauce, only better. If I use any sauce at all on snook, it’s this one. Spread it on a fish sandwich, or go all-out with Potato Chip Flounder.
Pineapple and Kaffir Lime Salsa This Thai-flavored salsa hits all the tropical notes- sweet, tart, floral, and spicy. Great for balancing pompano or other rich, buttery fish. Best for grilled fish.
Jalapeno & Herb Yogurt Sauce is light and creamy with fresh herbs and a little jalapeño and lime. Perfect for dressing up snapper and other mild fish.
Creole Mustard Sauce If you’re looking for something bold and spicy, this is the one. Use it on fish with big flavor, like redfish, mackerel, bluefish, or mullet. (Excellent for dipping shrimp, too.)Key Lime Butter Who doesn’t love melted butter infused with garlic and fresh key lime juice? It’s a must for lobster, but it works well with delicate fish like flounder, too.
Avocado Sauce Another sauce with an avocado base, but this one is chunky with cilantro, green onions, and jalapeño. Try it on grilled wahoo, Spanish Mackerel Tacos or Barbecue-Seared Tuna.
I hope you’ll give one a try the next time you make fish!