Fish carpaccio, grilled fish, steamed or salted fish fillets: there are a million recipes for cooking fish – but the one thing they all have in common? Fish recipes must be light and more delicate than those for other meats because it’s of the utmost importance to preserve both its flavor and nutritional benefits. But for fillets or even for a whole sea bass, you can combine a variety of delectable sauces – based on vegetables, eggs or aromatic herbs – for an extra touch to your favorite dish that doesn’t overpower the flavor. Let’s check them out together!
How to pair sauces with fish
Each fish lends itself to accompaniment by a sauce: this makes the delicate taste all the more special. But how do you combine sauces? An avocado-based recipe with a creamy, soft taste adds some strength to the flavor of fish like salmon, tuna or grilled octopus. For grilled fish such as sea bream or sea bass, lemon-based sauces are also perfect because they balance the smokiness from the grill out a little bit. If you have decided to serve shellfish, orange sauce is your best bet. The taste of this recipe is actually lighter than the other lemon-based sauces, and it delicately accompanies the sweet tones of shellfish such as scampi, prawns or lobsters. If you prefer a stronger taste, on the other hand – such as anchovy sauce – you can combine it with a delicate steamed or boiled fish such as sea bream, sole or even cod fillets. The taste of mustard is also suitable for all carpaccio recipes or for smoked fish such as swordfish or salmon. – in particular, aged mustard with whole grains goes well with all raw fish.
Mustard sauce
Chop a bunch of parsley with 50 g of pine nuts, half a glass of oil and a tablespoon of white wine with one tablespoon of wine vinegar. Once well-blended, transfer the sauce to a bowl and add two tablespoons of whole grain mustard. Mix well to blend and keep in the fridge until ready to serve.
Lemon sauce
Squeeze the juice of one lemon into a bowl. Add half a glass of light extra-virgin olive oil, a pinch of salt and a teaspoon of brown sugar. Blend until the sauce has a thick consistency. Let rest for an hour before using.
Orange sauce
Such a delicate taste. This sauce is prepared with six oranges, 100 g of butter, 4 tablespoons of sugar, a teaspoon of cornstarch, some white wine and a pinch of salt. Squeeze the oranges and strain the juice, then thinly peel them and boil the rind of half an orange for two minutes. Mince the other half. In a small saucepan, cook two tablespoons of white wine and the sugar (that must melt very well). Add the butter and the orange juice. Boil for 10 minutes. Then add the grated rind, salt and a teaspoon of cornstarch dissolved in cold water to help the sauce to thicken. Let rest for an hour before serving.
Avocado sauce
Peel one avocado and cut into pieces. Transfer to a bowl and add the juice of half a lemon and blend. Add one serving of plain yogurt, 1 spring onion (or half a shallot for a lighter taste), a pinch of salt and a light sprinkling of chili powder. Blend again and serve.
Caper and anchovy sauce
Suitable for both grilled and boiled fish, this sauce is prepared by chopping a bunch of parsley with a teaspoon of capers, half a soaked (and squeezed dry) piece of sandwich bread and three anchovies. Put everything in a mixer and add some extra virgin olive oil, a pinch of black pepper and blend. If the mixture is too thick, add more oil. If you like a spicier flavor, add a slice of chopped fresh green chili pepper.