|From left to right, chipotle mayonnaise, teriyaki sauce and wasabi mayonnaise.|
We mostly grill our fish — unless it is blizzarding outside. And we don't sauce it up too much, because good fish is, well, good fish, and you don't need to smother the taste.
When we grill, we usually just top it with a squeeze of lemon and a tiny bit of olive oil, which keeps it moist on the hot grill. See our earlier post about prepping fish for the grill.
But sometimes we want to add just a touch of taste, particularly when we have guests who might not see heaven in a piece of unadorned fish the way we do.
So here are three great sauces — or toppings — to serve with any fish, whether grilled, broiled or pan fried. Two are spicy and one is on the slightly sweet side.
Wasabi Mayonnaise. Wasabi mayonnaise is available at Trader Joes, but you can make it quickly and very inexpensively by merely adding wasabi powder or wasabi paste to mayonnaise. Wasabi is often available in the Asian aisle at supermarkets. We start with 3 Tablespoons of mayonnaise and add 3 teaspoons of wasabi. If you like it really hot, add more wasabi. But be careful. This is not tartar sauce. A little goes a long way, and so it accompanies the fish rather than masking it.
Chipotle Mayonnaise. For those who like a southwestern taste rather than an Asian flavor, chipotle mayonnaise is made by adding 3 teaspoons of the adobo sauce that comes in a can of chipotle peppers. If you want it really hot, add a chopped up pepper from the can, but only add a small one and be careful, because these canned peppers are really hot.
Teriyaki Sauce. Not everybody likes spicy food, even a little sauce on the side, so serve a little teriyaki sauce on the side for those who like just a hint of sweet. You can buy it in bottles at the supermarket, or you can make it at home. Mix 1/3 cup soy sauce, 1/3 cup Mirin or rice wine, 1/3 cup sake and 2-1/4 teaspoons of sugar. This makes a very liquidy sauce that you would use if you were to glaze the fish while it was on the grill, but it's not thick enough to serve as an accompanying sauce.
We add 2 teaspoons of arrowroot and heat it in a small pan on the stovetop. It will quickly thicken to a syrupy consistency.
Your guests are sure to love one of these little sauces with their fish.