In a medium size sauce pan add cornstarch, broth, pineapple
shallow baking dish, add fish, turning to coat all sides
For Sauce: While fish is steaming, combine sauce ingredients in a small saucepan.
Mix all ingredients and let sit 1/2 hour to let flavors develop. If you like your sauce a little thinner just add a bit of milk or water and mix it.
Melt 1 1/2 tablespoons butter in a saucepan; blend in flour and seasonings.
Add fish stock gradually, stirring constantly until thickened then cook an additional three minutes.
Add mustard and remaining butter.
Serve with boiled lutfisk, haddock or cod.
Melt the butter and add remaining sauce ingredients.
Pour sauce over tilapia filets.
Bake at 350F for 20-30 minutes.
Serve with rice.
Cook onion and celery in butter until onion is limp.
Add tomatoes and cook for about 5 minutes.
Add remaining ingredients and simmer for 10-15 minutes.
Cook fish in this sauce and serve with the sauce over the fish.
In a small bowl, mix together the first seven ingredients (sherry through garlic).
Add the chillies, if using.
NOTE: I made the sauce early in the day to allow the flavors to mix, but it is not necessary to do so.
Preheat the oven to 205C/400\u00b0F.
Place the fish fillets in a baking dish.
Drizzle the marinade over the fish.
Bake for 10-12 minutes or until the fish flakes easily with a fork.
Plate the fish and spoon the sauce over it.
Serve with rice.
Dissolve the saffron in heated fish stock that uses white wine
teaspoon butter.
Lay fish in a single layer on
Combine all ingredients, mixing well.
Let fish marinate in sauce 30 minutes to 2 hours or longer.
Broil fish, basting with marinade.
Makes 2 1/2 cups sauce.
Melt the butter and add all the ingredients.
Heat until bubbly.
Makes about 1 1/4 cups.
This is a tasty sauce to brush on fish when broiling or cooking on the barbecue.
Stir all of the ingredients together in a bowl.
Taste and adjust seasoning to your liking.
Use as a sauce over salmon or other fish, dumplings and potstickers, as a marinade or sauce for fish, tofu or tempeh, and with grilled veggies, especially eggplant!
Enjoy!
Melt butter in warm (not hot!) pan. Add lemon juice to the butter and warm briefly.
Add Worcestershire sauce and pepper to taste.
Spoon sauce over trout or other fish, sprinkle with parsley and serve.
Saute garlic and butter. Blend in flour and then remaining ingredients.
Cook until slightly thick, stirring constantly. Cool.
Baste fish or chicken often.
Sprinkle meat with paprika. Yields 2 cups.
Bring stock to a boil in a non-aluminum saucepan. Reduce heat to low and simmer for 30 minutes, or until stock is reduced to 1/4 cup.
Stir in the remaining ingredients and heat through, about 2 minutes.
Serve over salmon or other fish as desired.
Mix together all ingredients and pour over a pound of fresh or frozen fish.
Bake at 375\u00b0 about 1/2 hour.
Serves 2 or 3.
Combine all ingredients and bring to a boil.
Reduce heat and simmer, uncovered, at least 2 hours.
Cool to room temperature and refrigerate or freeze.
Store in plastic bags in freezer.
Pop bag in microwave and serve it over pasta or rice or use it as a sauce for fish, poultry or meat. Can also be used for a soup or base for a spicy stew.
Combine dill with parsley and blend with white sauce.
Cook over very low heat or in double boiler for about 5 minutes.
Makes 1 cup sauce.
Whisk all ingredients together.
Chill for at LEAST 4 hours to combine flavors.