Gourmet Touch: Seafood sings with just the right sauce
Sep 25, 2013 | 1847 views |  0 comments | 15 15 recommendations | email to a friend | print
Sauces are important flavor partners for fish and seafood of all kinds. In the South, tartar sauce is a must for our fried catfish.

Perhaps you would like a slightly sweeter version of the tartar sauce which I developed several years ago. My Aloha Sauce is great with milder fish such as mahi mahi or even tilapia.

The menu of one of our recent cooking classes included grilled salmon fillets, sprinkled generously with lemon pepper seasoning. The flavors of fresh dill and lemon go well with salmon. I decided to serve the grilled salmon with my favorite fresh dill and lemon sauce. I was not at all surprised that it was a hit and received rave reviews. The fact that it is so quick and easy to make is a bonus. This sauce would also be very good served with fried salmon patties.

Sometimes, rather than serving a sauce with or over the dish, the seafood is actually cooked in a sauce. This is the case with one of my all-time favorites, shrimp scampi.

As you can see from the following recipe, I like to make my version with roasted garlic butter. I have used Land O’ Lakes roasted garlic butter for many years but can no longer find this product in the supermarkets in our area.

I decided to make my own version of roasted garlic butter and it turned out great. I think you will agree that this butter adds a special flavor to shrimp and other dishes.

1 cup mayonnaise
1/4 cup sour cream
2 teaspoons Dijon mustard
1 tablespoon freshly-squeezed lemon juice
1/2 teaspoon sugar
2 teaspoons minced fresh dill

Combine all ingredients and whisk until smooth. Spoon over grilled salmon fillets.

1 pound medium shrimp, peeled and deveined
1/3 cup roasted garlic butter (recipe follows)
1/4 cup white wine
1 1/2 teaspoon minced fresh parsley
salt, to taste
lemon juice, optional

Sauté shrimp in garlic butter until the shrimp turns pink. Do not overcook. Add wine and cook about 1 minute. Add parsley and salt. Sprinkle with lemon juice, if desired.

1 whole bulb (or head) of garlic
Olive oil, to drizzle over garlic
8 ounces lightly salted whipped butter
2 teaspoons extra virgin olive oil
1 1/2 tablespoon dried parsley

Preheat oven to 350 F. Cut off a small portion of the top of the garlic bulb. Place the bulb in the center of a small piece of aluminum foil (about 6x6 inches). Drizzle olive oil over garlic. Seal the garlic in the foil and bake for about 30 minutes or until garlic is soft. Press each clove (using a garlic press) into the butter. Add 2 teaspoons olive oil and the parsley. Beat with an electric mixer until well blended. Refrigerate.

1 1/2 cups mayonnaise
1 tablespoon fresh parsley, minced (or 1 teaspoon dried)
1 tablespoon minced onion
1 teaspoon chopped capers
1 tablespoon pineapple ice cream topping
1 teaspoon rice vinegar

Combine all ingredients and whisk until smooth.

Email Prudence Hilburn at prudencehilburn463@att.net
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