Saturday, April 2, 2011

More Sauce

A main dish ( in a cook-off) dose not have to have four legs. I have had some success with fish as well. I won twice with Trout in Parchment. ( the recipe is some were on the blog) Here is a good sauce for Sea Food and Shellfish. Once the sauce is made, saute your fish in it.

Herb Butter Sauce

1/4 cup butter
2 tablespoons lemon juice
1 teaspoon parsley flakes
1 teaspoon chives, Fresh or dried
3/4 teaspoon Seasoned salt
1/2 teaspoon tarragon, dried
1/2 teaspoon dry mustard
1/8 teaspoon ground red pepper
1 clove garlic, minced

In a dutch oven large enough to cook your fish in, heat slowly until butter has melted. Add all ingredients and mix well. Add fish of choice and cook until fish flakes, or saute until shellfish is just pink. Serve with Herb Butter poured over it.
Shrimp would be good with, Saffron Rice, Wild Rice, or Couscous.

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