Seafoodfish Essentials Spicy Dill Sauce Recipes

SEAFOOD/FISH ESSENTIALS: SPICY DILL SAUCE

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.

SEAFOOD ESSENTIALS: SWEET POTATO SALMON PATTIES

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.

CONDIMENT ESSENTIALS: SPICY FISH SPREAD

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.

DILL SAUCE FOR FISH

Steps:

• Whisk all ingredients together.
• Chill for at LEAST 4 hours to combine flavors.

SWORDFISH STEAKS WITH DILL-MUSTARD SAUCE

Steps:

• In large skillet, heat Italian dressing and cook fish over medium heat, turning once, 8 minutes or until fish flakes.
• Remove to serving platter and keep warm.
• Into skillet, add wine, then pepper, dill and mustard.
• Bring to a boil, then simmer, stirring occasionally, 8 minutes.
• Stir in cream and heat 1 minute or until thickened.
• Serve over fish.
• Garnish, if desired, with baby vegetables.

SPICE ESSENTIALS: SAVORY SEAFOOD SEASONING

Steps:

• PREP/PREPARE
• To make the bay leaf, and dill powder, put 2 - 3 dried bay leaves, and teaspoon of dill seed into a spice blender, and mix until the ingredients are a powder.
• Gather your Ingredients (mise en place).
• Add all the ingredients to a bowl.
• Mix until combined, place into a glass jar with a tight-fitting lid, and store in a cool/dry place until needed.
• PLATE/PRESENT
• Use any place that you need seafood seasoning. Enjoy.
• Keep the faith, and keep cooking.