SEAFOOD/FISH ESSENTIALS: SPICY DILL SAUCE
This is a great sauce for seafood and fish. In addition, I also use it on baked potatoes. The sriracha and pepper give it a mild heat; just enough to bring a smile to your tongue. It is easy/peasy to make and is ready for action in 15 quick minutes. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Other Sauces
Time 15m
Number Of Ingredients 11
Steps:
- 1. PREP/PREPARE
- 2. If you do not have any sriracha sauce, you might try some chili sauce or hot sauce. However, be careful and do just a bit at a time, until you like what you taste.
- 3. You can vary the amounts of yogurt-to-mayonnaise, or use all of one or the other, and make sure you wind up with 10 tablespoons total. Just remember, the more yogurt you use, the tangier the sauce will be. As a matter of fact, if you up the yogurt, you might want to add a bit more honey; to keep the sauce from becoming too bitter... just a suggestion.
- 4. Gather your ingredients (mise en place).
- 5. Add all the ingredients to a small mixing bowl... except the salt and pepper.
- 6. Whisk together until smooth.
- 7. Wait about 15 minutes, to give the ingredients a chance to know each other, and then season with salt and pepper, to taste.
- 8. Store in a glass container with a tight-fitting lid until needed.
- 9. PLATE/PRESENT
- 10. It is great on seafood, fish; even things like baked potatoes. This image is of my sweet potato patties on wild rice. Enjoy.
- 11. Keep the faith, and keep cooking.
SPICY DILL DIP
Provided by Kay Schlozman
Categories Condiment/Spread Sauce Garlic Appetizer No-Cook Super Bowl Low Carb Quick & Easy Mayonnaise Chill Sour Cream Dill Bon Appétit Massachusetts
Yield Makes about 1 cup
Number Of Ingredients 9
Steps:
- Combine all ingredients in bowl. Season to taste with salt and pepper. Refrigerate until well chilled.
SPICY LIME AND DILL GRILLED FISH
Super-fast entree that tastes like you spent time in the kitchen. Light, crisp flavors of lime and dill say 'summertime' even if you grill this in the winter! Don't like spicy food? No problem, just omit the red pepper flakes. Delicious with a side of grilled asparagus! Just pull the packets from the grill and serve. You can even eat out of packets for a hobo-style meal!
Provided by Ginny Maziarka
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Lay 4 8x10-inch pieces of aluminum foil onto a flat work surface and spray with cooking spray.
- Arrange equal amounts of the haddock into the center of each foil square.
- Stir butter, lime juice, dill, kosher salt, and red pepper flakes together in a small bowl; drizzle evenly over each portion of fish. Top each portion with onion slices.
- Bring opposing ends of the foil together and roll together to form a seam. Roll ends toward fish to seal packets.
- Cook packets on the preheated grill until fish flakes easily with a fork, 5 to 7 minutes per side.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 4.2 g, Cholesterol 175.2 mg, Fat 19.2 g, Fiber 0.8 g, Protein 43.7 g, SaturatedFat 11.3 g, Sodium 760.2 mg, Sugar 1.4 g
SEAFOOD ESSENTIALS: SWEET POTATO SALMON PATTIES
I made these sweet-potato salmon patties the other evening and they were really good. Really not much of a fuss to assemble... Pretty much easy/peasy. I tried them three ways: One by themselves with a good dipping sauce, on a bed of wild rice, and finally as a stuffing for some brown button mushrooms. Yummy stuff. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Seafood
Number Of Ingredients 11
Steps:
- PREP/PREPARE
- If you are looking for an excellent sauce to use with this recipe, look no further: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/seafood-fish-essentials-spicy-dill-sauce.html
- Gather your ingredients (mise en place).
- Wash and place the sweet potato in a 400f (205c) oven and bake until softened, about 40 - 45 minutes.
- When baking is complete lower the heat on the oven to 375f (190c).
- While it is baking, chop the bell pepper, and onion, then whisk the egg.
- After the sweet potato has cooled enough to handle, scoop out the flesh and mash in a mixing bowl.
- It should have a smooth consistency with little to no lumps... a few are okay.
- Add the bell pepper, onions, and egg, and combine.
- Add the salt and pepper, to taste, and mix to combine.
- Add the breadcrumbs 1 tablespoon at a time and combine until the mixture begins to firm up and resembles a thick peanut butter. Then add the salmon to the bowl and gently fold into the mixture.
- Take about 3 - 4 ounces (85 - 113g) roll into a ball, flatten into a disk about 1/2 inch (1.3cm), and place on a parchment-lined baking sheet.
- Place into the preheated oven and bake until patties are cooked and beginning to brown, about 25 - 30 minutes.
- PLATE/PRESENT
- Serve on their own with some dipping sauce, or as more of a meal, by laying them on a bed of white or wild rice. Enjoy.
- Keep the faith, and keep cooking.
SALMON WITH CREAMY DILL SAUCE
There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.
Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
CONDIMENT ESSENTIALS: SPICY FISH SPREAD
I have been wanting a good fish sandwich, so I decided to come up with a new spread. Working into the wee hours of the morning, I came up with this spicy recipe. It has a little kick but not overly so, and it really compliments the flavor of a nice piece of cod or halibut. It is currently mellowing in the fridge and should be...
Provided by Andy Anderson !
Categories Spreads
Time 10m
Number Of Ingredients 11
Steps:
- 1. PREP/PREPARE
- 2. You will need a medium-sized mixing bowl, and whisk to make this recipe.
- 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. This recipe if properly stored will last 12 - 14 days and will give you about 6 - 8 generous servings.
- 4. Since you are only using 1/2 can of tomatoes, and 1/2 can of the chilies, the extra can be placed into freezer bags, frozen, and used in other recipes.
- 5. I strongly recommend that you allow this recipe to rest in the fridge for several hours or, better yet overnight. This will give the ingredients a chance to get to know one another.
- 6. If you do not have any fire-roasted tomatoes, no worries. Use the regular type, just make sure that they are the crushed variety; not diced or whole.
- 7. Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
- 8. Gather your ingredients (mise en place).
- 9. Shred the onion on the large holes of a box grater, then remove the excess moisture with a paper towel. Open the tomatoes and the green chilies, remove half from each can and let sit in a fine mesh strainer, until completely drained, about 5 minutes. Reserve the rest for other recipes. Finely chop the capers. Then add all the ingredients to a mixing bowl.
- 10. Whisk all the ingredients together, and properly store in the fridge until needed.
- 11. PLATE/PRESENT
- 12. I use it as a spread for fish sandwiches, and as a dip for things such as, fish fingers, and the like. Enjoy.
- 13. Keep the faith, and keep cooking.
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