Fish are a great meal but can be greater with a special sauce. Most fish eaters go with a traditional Tartar or Cocktail sauce. Add some sauce to the fish, maybe a slice of tomato, and enjoy. Here are a couple sauce variations you may want to try to expand your fish-eating pallet.
1 tbsp finely chopped onion, 2 tbsp butter, 1 tbsp flour, ¼ tsp salt, dash of pepper, 1 cup milk, 2 tbsp Dijon mustard.
Use a small skillet or pan to cook and stir the onion into the butter. Stir in the flour, salt and pepper. Blend in the milk and mustard. Cook on medium heat while stirring. Allow to thicken. This recipe will make 1 cup of sauce.
LEMONY WHITE SAUCE
2 tbsp butter, 2 tbsp flour, 1/8 tsp salt, 1/8 tsp white pepper, 1 cup half and half, 1 tbsp fresh chopped parsley, ¼ tsp grated lemon peel.
Use a small skillet or pan to melt the butter. Stir in the flour, salt, pepper, and lemon peel. Cook on medium heat while stirring constantly. The sauce will thicken in about 4 minutes. This makes 1 cup of sauce.
WHITE WINE SAUCE
¼ cup finely chopped celery, 1 tbsp finely chopped onion, 2 tbsp butter, 2 tbsp flour, 1/8 tsp pepper, dash of marjoram leaves and Thyme leaves, ¾ cup of half and half, ½ cup shredded Monterey Jack Cheese, ¼ cup white wine.
Cook the onion and celery in a small pan with the butter. Stir in the flour, pepper and spices. Blend the half and half while stirring. Use medium heat and stir for about 5 minutes until it thickens. Now stir in the cheese until melted. Remove from the heat and slowly blend in the wine. You could also substitute 2 tbsp of Sherry instead of the white wine.
Serve your fresh fish with a fresh sauce and enjoy!
For more Montana Grant, find him on Facebook at Montana Grant Fishing and Hunting.