Sauces, Salsa, Relishes Recipes

Ingredients:

1/3 cup vegetable oil

1/3 cup fish sauce

1/4 cup lime juice

1/4 vinegar

2 tablespoons sugar

1 tablespoon chopped garlic

1 teaspoon chopped hot pepper (preferable Thai chiles. Whatever you use, don’t seed them.)

Preparations:

Combine all the ingredients in a jar and give them a good shake. Use as needed in a salad, shaking with each use, and keep the leftovers in the refrigerator. This lasts forever.

Recipe obtained from Fish Without a Doubt by Rick Moonen and Roy Finamore.

Ingredients:

2 tablespoons vegetable oil

1 cup minced onion

2 large garlic cloves, minced

1 teaspoon fresh thyme leaves

Coarse salt

1 tablespoon sugar

2 tablespoons water

1 tablespoon red wine vinegar

1/2 cup clam juice

1 cup ketchup

1 teaspoon Tabasco sauce

1 teaspoon Worcestershire suace

Freshly ground white pepper

Preparation:

Heat a medium saucepan over medium-high heat. When the pan is hot, add the oil, onion, garlic, thyme, and a pinch of salt, and cook, stirring often, until the onion is softened but not browned, about 5 minutes. Meanwhile, combine the sugar and water in a small skillet over medium-high heat. Cook, swirling the sugar in the skillet, until the sugar dissolves and the caramel is dark amber. Add the vinegar and clam juice and boil until the caramel has dissolved. Add the caramel and clam juice mixture to the onion, along with the ketchup, Tobasco, Worcestershire, and white pepper to taste. Bring to a boil, then lower the heat and simmer the sauce for 20 minutes. Let cool. You can make this well in advance and it will keep for days in the refrigerator. Makes about 1 3/4 cup.

Recipe obtained from Fish Without a Doubt by Rick Moonen and Roy Finamore.

Ingredients:

2 tablespoons hoisin sauce

Juice of 1/2 lime

1 teaspoon honey

1 small garlic clove, minced or put through a press

1 tablespoon minced fresh cilantro

Coarse salt

Ingredients:

Stir the hoisin, lime juice, honey, garlic, and cilantro together in a small bowl. Season with salt. this can sit on the counter for a couple of hours or store it, covered in the refrigerator for 3 days. To use, brush on a fish as soon as it is finished cooking.

Recipe obtained from Fish Without a Doubt by Rick Moonen and Roy Finamore

Ingredients:

1/4 cup chopped cornichons

1 tablespoon chopped capers

1 medium shallot, coarsely chopped

2 cupps mayonnaise

1/2 teaspoon Dijon mustard

1 1/2 heaping tablespoons chopped fresh chives.

2 heaping tablespoons chopped fresh flat-leaf parsley

1 teaspoon fresh lemon juice

1/2 teaspoon freshly ground white pepper

1/4 cup olive oil

Preparation:

Drop the cornichons, capers, and shallot into a food processor. Process for a few seconds just to combine. Add the mayonnaise, mustard, herbs, lemon juice, and white pepper and process for about 8 seconds to blend well. Scrape down the sides. With the motor running add the oil in a slow steady stream. Scrape the tartar sauce out inot an airtight container, cover, and refrigerate for 24 hours before using. Makes about 2 1/2 cups.

Recipe was obtained from Fish Without a Doubt by Rick Moonen and Roy Finamore and is a personal favorite of Weyand’s owner David Blume.

Ingredients:

1 cup heavy cream

3/4 cup white wine

Black peppercorns

4 tablespoons cold butter

Cayenne pepper (optional)

Salt

Preparation:

Place the cream in a small non-reactive saucepan. Bring to a boil, and gently boil until reduced to 1/2 cup. Set aside. Meanwhile, in another non-reactive saucepan, boil the wine and peppercorns until the wine is reduced to about 1 1/2 tablespoons. Remove the peppercorns, and whisk in first the cream, and then, tablespoon by tablespoon, the butter. Season with a pinch of cayenne pepper, if desired, and salt. Either drizzle over fish or place alongside. Makes 1 cup.

Obtained from The New Legal Seafoods Cookbook by Roger Berkowitz and Jane Doerfer.

Ingredients:

6 tablespoons rice vinegar

3 tablespoons sugar

1/8 teaspoon wasabi powder

1/2 teaspoon dried red pepper flakes

2 teaspoons diagonally sliced scallions (optional)

Preparation:

Mix together the vinegar, sugar, wasabi, and red pepper flakes in a non-reactive bowl. Let sit for at least 30 minutes. Before serving, stir in scallions. Keeps for days if refrigerated in a glass jar. Makes 4 servings.

Recipe obtained from The New Legal Seafoods Cookbook by Roger Berkowitz and Jane Doerfer

Ingredients:

1 1/2 cups mayonnaise

2tablespoons whole grain mustard

1 1/2- 2 teaspoons bottled horseradish

1/4- 1/2 teaspoon Worcestershire sauce

Dash of hot pepper sauce

2 tablespoons chopped scallion stems

1 tablespoon chopped fresh parsley

1 tablespoon fresh lemon juice

1/2 teaspoon ketchup (optional)

Salt

Freshly ground black pepper

Preparation:

Mix together the mayonnaise, mustard, horseradish, Worcestershire sauce, hot sauce, the scallion stems, parsley, lemon juice, and ketchup in a non-reactive bowl. Season with salt and pepper to taste. Let sit for 15-30 minutes before serving. Good for up to 3 days if refrigerated. Makes 1 1/2 cups sauce.

Recipe obtained from The New Legal Seafoods Cookbook by Roger Berkowitz and Jane Doerfer

Ingredients:

1 cup rice vinegar

2 tablspoons granulated sugar

1 teaspoon kosher salt

1/2 English cucumber

1/2 medium red onion

1 small red bell pepper

Preparation:

In a medium bowl stir the vinegar, sugar, and salt. Cut the cucumber into paper thin slices and then squeeze the slices until they are crushed and releasing liquid. Cut the onion into 1/8 inch slices and then cut them into 1 inch pieces. Cut the bell pepper lengthwise into 1/8 inch slices, remove the seeds, and then cut into 1 inch pieces. Place the cucumber, onion, and pepper in the vinegar mixture. Let marinate at room temperature for one hour, stirring occasionally. Drain well before using. Serves 6-8.

Recipe obtained from Weber’s Time to Grill by Jamie Purviance. 

Ingredients:

1/2 cup mayonnaise

2 teaspoons peeled, grated fresh ginger

1 teaspoon hot chili-garlic sauce, such as Sriracha

Preparation:

In a small bowl combine the sauce ingredients Cover and refrigerate.

Will keep 3-4 days. Serves 6-8.

Recipe obtained from Weber’s Time to Grill by Jamie Purviance.