My Secret Dill Sauce For Fish And Seafood Recipes

DILL SAUCE

Dill Sauce image

This sour cream dill sauce is great over any fish, especially grilled salmon. You may add more lemon or mustard to suit your taste.

Provided by Lisa

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 4

Ingredients

½ cup sour cream
1 ½ tablespoons Dijon-style prepared mustard
1 tablespoon lemon juice
2 teaspoons chopped fresh dill

Steps:

Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

Nutrition Facts : Calories 68.5 calories, Carbohydrate 2.7 g, Cholesterol 12.6 mg, Fat 6 g, Protein 0.9 g, SaturatedFat 3.8 g, Sodium 156.1 mg, Sugar 0.1 g

CREAMY DILL SAUCE

Creamy Dill Sauce image

Creamy, tangy and packed with as much dill as I could possibly add in, this was an excellent dipping sauce.

Provided by Mary Younkin

Categories Condiment

Time 5m

Number Of Ingredients 7

Ingredients

1 cup sour cream
1/2 cup mayonnaise
1/4 cup fresh dill (chopped or 5 teaspoons dried dill)
1 teaspoon granulated garlic or garlic powder
1/2 teaspoon kosher salt
1/8 - 1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lime juice or 2 teaspoons fresh lemon juice (both are great in this recipe)

Steps:

Whisk all the ingredients together in a small bowl. Taste and adjust seasonings as desired. Refrigerate until ready to serve, preferably for at least 2 hours. Enjoy!

Nutrition Facts : Calories 1224 kcal, Carbohydrate 11 g, Protein 6 g, Fat 129 g, SaturatedFat 39 g, Cholesterol 166 mg, Sodium 2067 mg, Sugar 9 g, ServingSize 1 serving

MY SECRET DILL SAUCE FOR FISH AND SEAFOOD

My Secret Dill Sauce for Fish and Seafood image

Make and share this My Secret Dill Sauce for Fish and Seafood recipe from Food.com.

Provided by Martini Guy

Categories Sauces

Time 10m

Yield 1 2/3 cups

Number Of Ingredients 7

Ingredients

1 cup mayonnaise
1/2 cup finely chopped kosher dill pickle
2 green onions, with part of the tops,thinly sliced
1 teaspoon dill weed
1/4 teaspoon celery salt
1/2 teaspoon Worcestershire sauce
2 teaspoons lemon juice

Steps:

Combine mayonnaise with dill pickle and green onions.
Stir in dill weed, celery salt, Worcestershire sauce and lemon juice.
Cover and refrigerate at least 3 to 4 hours for flavors to blend.
Preparation time does not include chill time.

Nutrition Facts : Calories 566, Fat 47.2, SaturatedFat 6.9, Cholesterol 36.6, Sodium 1571.8, Carbohydrate 37.6, Fiber 1, Sugar 11.3, Protein 1.9

TARTARE SAUCE FOR FISH & SEAFOOD ( TARTAR SAUCE )

Tartare Sauce for Fish & Seafood ( Tartar Sauce ) image

Homemade tartare sauce always tastes better than bought. It keeps well in the fridge. I love it with any seafood. It's flavor increases if you refrigerate it for an hour or so before using.

Provided by Bergy

Categories Sauces

Time 20m

Yield 1 cup or a bit more

Number Of Ingredients 10

Ingredients

2 egg yolks
1/2 teaspoon salt
1 teaspoon white vinegar
1 cup lite olive oil
1 1/2 tablespoons fresh lemon juice
2 green onions, finely chopped
1 gherkin, finely chopped
2 teaspoons capers, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon water

Steps:

Using a blender or food processor blend the egg yolks, salt& vinegar together Very slowly with the blender swithced on quite high speed pour a very thin, slow stream of oil into the egg yolks, stop every once in a while and blend for a second then resume with the oil until all has been poured in Add lemon juice and the tbsp of water.
The sauce should now look like white mayonnaise.
Mix in the green onions, gherkin, capers and parsley.
Serve with seafood or fish.

SALMON WITH CREAMY DILL SAUCE

Salmon with Creamy Dill Sauce image

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

Ingredients

1 salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter, cubed
DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste

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.

LEMON-DILL SAUCE FOR FISH

Lemon-Dill Sauce for Fish image

This is a nice change from tartar sauce, it's great to serve along side of fish, plan ahead this needs to chill for 2 hours or up to 24 hours before serving. One teaspoon or a small clove of fresh garlic is all that is needed or it will overpower the sauce, the flavours of this sauce will increase with chilling time, please adjust the dill to suit taste. Cooking time is chilling time.

Provided by Kittencalrecipezazz

Categories Sauces

Time 2h5m

Yield 1 1/4 cups (approx)

Number Of Ingredients 7

Ingredients

1/2 cup mayonnaise
1/2 cup buttermilk
1 teaspoon grated lemon rind
3 tablespoons lemon juice (can use more lemon juice)
1 -2 tablespoon fresh dill (or use 1 teaspoon dried dill, or to taste)
1 teaspoon fresh minced garlic (or to taste)
salt and pepper

Steps:

In a glass bowl whisk all ingredients together until well blended, adjusting all amounts to taste.
Cover and refrigerate for a minimum of 2 hours or up to 24 hours before serving.

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