Sweet Vinegar Garlic Pan Sauce For Any Meat Or Fish Recipes

WHOLE GRILLED PARROT FISH

Whole Grilled Parrot Fish image

Provided by Food Network

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients

2 ti leaves or banana leaves
1 whole uhu (parrot fish), scored (about 5 pounds)
Salt
1 cup mayonnaise
1/4 cup prepared pesto
4 lap xiong or Chinese sausage, diced
2 cloves garlic, crushed and minced
2 large Hamakua mushrooms, diced
1 bunch green onions, sliced into 2-inch pieces, 1/4 cup reserved for garnish
1/2 yellow onion, diced

Steps:

Preheat the grill.
Place a large piece of aluminum foil on a flat surface. Place 1 ti leaf on top, followed by the fish. Sprinkle both sides of the fish with salt.
Mix together the mayonnaise and pesto in a small bowl until smooth. Smother the mayonnaise mixture all over the fish, getting into all the scores. Combine the sausage, garlic, mushrooms, green onions and yellow onions and stuff the mixture into the fish scores, flipping and stuffing into the other side as well. Top the fish with the second ti leaf, and then another piece of aluminum foil, tightly wrapping it all up to form a pouch.
Grill the fish for 30 to 40 minutes. Carefully unwrap the foil and serve family-style, garnishing with the reserved green onions.

BAKED FISH IN GARLIC VINEGAR SAUCE

Baked Fish in Garlic Vinegar Sauce image

This will startle anyone who claims they don't like fish. The Garlic Vinegar Sauce takes this dish to a whole new level, it is absolutely delicious. Some who claim not to like fish as well as some who say they don't like vinegar find this dish delicious. My wife, who says she doesn't like vinegar, loves this so much that she...

Provided by J. White Harris

Categories Fish

Time 1h

Number Of Ingredients 14

Ingredients

2 to 3 lb white fish fillets
flour
salt
2 large yellow onions, peeled and sliced thin
butter
1/2 c olive oil
1/2 c white wine vinegar
2 clove garlic, crushed
1 tsp oregano
2 tsp dry mustard
handful of chopped parsley
1/2 tsp ground coriander
1 tsp lemon juice
1/4 c dry white wine

Steps:

1. Dredge the fish fillets in flour and a little salt. Place them in a shallow baking dish so that they all fit snugly.
2. Saute the onions, in a bit of butter until they are tender and transparent. Spread the onions over the fish fillets.
3. Prepare the sauce as follows: Blend the olive oil, white vinegar, garlic, oregano, mustard, parsley, coriander, lemon juice, and wine.
4. Pour the sauce over the fish, and bake the fish, uncovered, in a 350° oven for about 45 minutes.
5. Suggestion: Serve a nice soup, a pasta with the fish, and a salad on the side. Perfection!

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