Kitty said: Yes.I would like a quick, easy sauce for white fish. Can you help?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I would like a quick, easy sauce for white fish. Can you help?),it will help you,my kids.
Answers:
How about a citrus sauce? Combine mango slices, pineapple, crushed garlic, shallots, and squeeze 1/2 fresh lime in a food processor with a 1/3 cup of the reserved pinapple juice. Blend all together and pour into saucepan. Add a teaspoon of cornstarch to thicken the sauce. Cook it until it bubbles and pour over the white fish.
Other Answers:
Hollondaise. You can buy a packet to make it at the store. It is a butter sauce that is awesome with fish. It is also what they use on eggs benedict.
Ragu or Prego Chocolate Sauce is great with fish. As is Ketchup, Creosote and Vinegar.
The hollandaise suggestion is a good one and is extremely easy since they do sell packets of mix at the grocery store. However, if you want something with a bit more effort and flavor, try a beurre blanc sauce (pronounced like "burr blAHnk") It has a very nice flavor that compliments fish wonderfully.
BEURRE BLANC
Ingredients:
1/4 cup dry white wine
1/4 cup white-wine vinegar
2 tablespoons finely chopped shallot (or 1 tbsp garlic)
1/3 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon pepper, or to taste
2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled
Boil wine, vinegar, and shallot (or garlic) in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture.
Remove from heat, then season to taste with salt and pepper. Serve immediately. Heres a basic white sauce recipe
1/4 cup butter
place in sauce pan and melt over low to med-low heat
add to it 1/4 cup flour and whish until thick
gradually add milk to make thickness
this makes small amount I always triple the recipe and you really dont need to measure the flour if you dont want. After the basic white sauce is made you can add almost any ingredient of your choice such as cheese,different hard veggies that have been steamed:whatever you like. Oh dont forget to season it. Hope this helps you out:however if you choose not to use this for your fish recipe it tastes great on steamed broc.and califlower.
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