679 fish sauce recipes

Pecan butter, a Creole-style compound butter made with toasted pecans, unsalted butter, lemon juice, and Worcestershire sauce. The 15-minute Louisiana sauce that turns grilled fish into something restaurant-worthy.

Tropical pineapple-papaya salsa with blanched tomatoes, jalapeno, cilantro, and scallions. A fresh, fruity topping for grilled fish, chicken, or chips.

Winter pesto made with fresh parsley and dried basil when fresh basil is out of season. Pine nuts, Parmesan, garlic, and olive oil blended smooth for pasta, soups, or bread.

A bold seafood marinade and grilling sauce with coffee liqueur, citrus, hot sauce, fresh ginger, and dill. Shake it up in a jar and let it transform any fish on the grill.

Quick fish sauce made with mayonnaise, sun-dried tomatoes, dill, lemon juice, and hot sauce. A no-cook dipping sauce for fish fillets or fish sticks.

Ginger-soy marinade with fresh ginger root, low-sodium soy sauce, orange juice concentrate, apple cider vinegar, and lemon juice. Works on chicken, fish, or any cut of meat.

Chinese steamed salmon steaks with fermented black bean sauce, fresh ginger, and scallions, finished with a sizzling hot-oil pour. Classic Cantonese fish done restaurant-style.

Tender cactus shoots (nopales) simmered in a smoky homemade chili sauce with garlic and onion. A bold Mexican-inspired side dish that pairs beautifully with beef, chicken, or fish.

Microwave grouper with bell pepper and onion topped with a tangy horseradish-Catalina sauce with hot sauce and lemon. A fast, flaky fish dinner ready in 15 minutes.

Salsa pesto blends fresh basil, garlic, and onion with butter, olive oil, Parmesan, and toasted pine nuts for a richer, creamier spin on classic Genovese pesto. Toss with pasta, spread on grilled bread, or spoon over roast chicken.

Microwave-braised tuna steaks studded with garlic slivers, simmered with pearl onions in red wine, and served on wilted spinach with a tomato-thyme sauce.

A very tasty and refreshing salad, it's a perfect side dish with barbecued meat.

Creamy salmon sauce with dill and capers built on a classic roux, perfect spooned over rice, fettuccine, or puff pastry for a versatile Maritime Canadian dish.

Grilled meli melo of seafood: salmon, sea bass, swordfish, shrimp, and scallops plated over crispy fried leeks and drizzled with a soy-spiked French beurre blanc. Fine-dining fusion on a plate.

Red wine sauce for salmon built from salmon bones, cognac, mirepoix, and shallot puree with a double-reduction technique. A restaurant-quality fish sauce with rich, concentrated flavor.

Grilled red pepper compound butter blends roasted red bell pepper, jalapeno, shallots, garlic, Dijon, and cayenne into softened butter. Slice pats onto hot grilled fish, chicken, or steak.