The 10 best sauces for grilled fish - Happy Muncher (2023)

Looking for a way to spice up your grilled fish?

Then sauces are the perfect solution.

The right sauce can add flavor, texture and color to any dish and is especially important when you're cooking tender fish.

From creamy mayo-based sauces to hot sauces, there's something for everyone.

In this article I will examine the ten best sauces for grilled fish.

From classic recipes like tartar sauce to more unique options like chimichurri, these spices will take your fish dishes from good to great!

Why use a sauce with grilled fish?

Grilled fish is a delicious and healthy way to enjoy seafood, but finding the right flavor can be difficult.

Adding a sauce or marinade can help enhance the flavor of your grilled fish and make it more enjoyable.

Here are three reasons why you should use a sauce with grilled fish:

• to add moisture: Fish tends to dry out quickly when grilled, so adding a sauce will help keep it moist and juicy. Sauces also prevent them from sticking and make them easier to turn and toss during cooking.
• How to add flavor:A good sauce brings out the natural flavors of your fish and gives your fish a unique flavor. Marinades are particularly useful in this regard, giving them time to soak into the meat of the fish before grilling, giving it an extra flavor that doesn't burn during cooking like sauces do.
• to create texture: Sauces can also add extra texture to your grilled fish by creating a crispy crust on top that adds crunchy contrast to every bite. This is especially true if you choose something thicker like barbecue or teriyaki sauces, which caramelize very well when exposed to the high temperatures of grilling.

The 10 best sauces for grilled fish

Grilled fish is a delicious and healthy meal, but it can get a little bland without the right sauce.

Here are ten sauces that will enhance the flavor of your grilled fish, each with their own unique flavor:

1. Remoulade

Remoulade is a condiment made from mayonnaise, cucumber, capers and other spices.

It is often served with seafood dishes such as fried fish or shrimp.

The name derives from the French word for "tartare," which refers to a type of tartare popular in France in the 19th century.

• How it goes: First, combine 1 cup mayonnaise with 2 tablespoons chopped cucumbers, 1 tablespoon capers (drained), 1 teaspoon lemon juice, and ¼ teaspoon salt and pepper. Mix all the ingredients until well combined. Taste and season if necessary.
• Common use:Tartar sauce is most commonly used as an accompaniment to fried fish or seafood dishes such as crab cakes or shrimp cocktails. It can also be used as a dip for vegetables or french fries, as a spread on sandwiches instead of mayonnaise, or added to salads for extra flavor and creaminess.

2. Chimichurri See more

Chimichurri is a sauce or marinade made from finely chopped parsley, minced garlic, olive oil, oregano, and vinegar.

It originated in Argentina and Uruguay but has become popular around the world.

The sauce's name comes from Argentine slang for "a mixture of things," which perfectly describes this flavorful condiment.

• How it goes:Start by combining fresh parsley, garlic cloves, oregano leaves (dried or fresh), red pepper flakes (optional), salt and pepper in a food processor. Pulse until finely chopped. Then add extra virgin olive oil and white wine vinegar to the mixture and pulse again until a thick paste forms. For seasoning, taste and adjust as needed before placing in a jar or bowl with a lid.
• Common use:Chimichurri can be used as a marinade and sauce for grilled meats like steak or chicken, but is especially delicious when served with fish dishes like grilled salmon or tuna steaks. It can also be used as a topping on sandwiches or salads, mixed into soups or stews to add flavor or simply enjoyed as an accompaniment to breads such as focaccia.

3. Lemon Butter Sauce

Lemon Butter Sauce is a classic French sauce made with butter, lemon juice, and white wine.

It's creamy and rich, but light and flavorful at the same time.

The combination of flavors makes it an ideal accompaniment to grilled fish or seafood dishes.

• How it goes:Start by melting some butter in a skillet over medium-high heat. Once melted, add some minced garlic and cook until fragrant (about 1 minute). Then add the white wine and let it reduce by half for about 5 minutes. Finally add the lemon juice and season with salt and pepper. Cook for another 2-3 minutes until slightly thickened and remove from heat.
• Common use:Lemon butter sauce is often served with grilled fish or seafood such as salmon, cod, shrimp, scallops, etc. .

4. White wine, lemon and caper sauce

White Wine Lemon Caper Sauce is a classic French sauce made with white wine, lemon juice, butter and capers.

It is a light and flavorful accompaniment to grilled fish or other seafood dishes.

• How it goes:To prepare the sauce, start by melting the butter in a skillet over medium-high heat. Once melted, add the chopped shallots and cook until tender. Then add the white wine and reduce by half. Add the lemon juice and capers to the pan and cook for 5 minutes before adding salt and pepper to taste. Finally, stir in the cold butter until the sauce thickens.
• Common use:The white wine, lemon and caper sauce usually accompanies grilled fish such as salmon or cod, but can also be used as a side dishfried vegetablesor chicken dishes. The bright flavors of this sauce are sure to bring out the best in any dish!

5. Green sauce

Salsa verde is a type of sauce or condiment made with green ingredients like parsley, capers, anchovies, garlic, and olive oil.

It is usually served with grilled fish or other seafood dishes.

The name Salsa Verde comes from the Spanish words for "green sauce".

• How it goes: For salsa verde, combine chopped fresh parsley leaves with capers, anchovies (optional), garlic cloves, lemon juice and zest in a food processor. Pulse until finely chopped. Then add extra virgin olive oil and pulse again until the mixture forms a thick paste. Taste and season if necessary.
• Common use:Salsa Verde can be used as a condiment for grilled fish or seafood dishes like ceviche or shrimp tacos. It can also be used as a dip for vegetables like carrots and celery, or as a spread instead of mayonnaise or mustard. It can also be added to soups and stews for an extra flavor boost.

6. Creole cream sauce

Creme Creole Sauce is a creamy, flavorful sauce made from smoked paprika, butter, diced tomatoes, Creole spices and lemon juice.

It's a popular accompaniment to grilled seafood dishes in the southern United States.

• How it goes: To prepare the creamy sauce, start by melting the butter in a skillet over medium-high heat. Add diced tomatoes and cook until soft, about 5 minutes. Then add the smoked paprika powder, Creole spices and lime juice and stir. Cook over low heat for 10 minutes or until mixture thickens slightly. Serve hot with grilled fish or other fish dishes.
• Common use:Creole cream sauce is most commonly served as an accompaniment to grilled fish dishes such as blackened redfish or mahi-mahi. It can also be used as a topping for tacos or burritos filled with shrimp or crab meat. The smoky flavor of smoked paprika pairs well with many types of fish dishes and adds depth of flavor to any dish it is added to.

7. Salmoriglio Sauce

Salmoriglio sauce is a traditional Italian condiment made with olive oil, lemon juice, garlic, oregano, and salt.

It is usually served with grilled fish or vegetables.

• How it goes:For the salmoriglio sauce, first crush two cloves of garlic in a mortar. Then add 8 tablespoons fresh oregano leaves and 1 teaspoon coarse salt. Mix until the ingredients are well combined. Then add 5 ounces of freshly squeezed lemon juice and 10 ounces of extra virgin olive oil to the mixture and mix until combined. Finally, add 10 ounces of water to thin the sauce slightly before serving on the plate.
• Common use:Salmoriglio sauce is most commonly used as a condiment for grilled fish or vegetables such as zucchini orAubergine. It can also be used as a marinade for chicken or pork dishes before grilling. Plus, it can be used as a salad dressing or drizzled over roast potatoes for a touch of flavor!

8. Asian Sweet Sesame Sauce

Asian Sweet Sesame Sauce is a sweet and savory sauce made from sesame oil, soy sauce, sugar, garlic, ginger and other spices.

It has a rich flavor that goes well with grilled fish or vegetables.

• How it goes:To make Asian sweet sesame sauce, mix 1/4 cup sesame oil with 1/4 cup soy sauce in a small bowl. Add 2 tablespoons sugar and stir until sugar dissolves. Then add 1 tbsp minced garlic and 1 tsp grated fresh ginger. Stir until all ingredients are combined. Taste the sauce and adjust the seasonings as desired, adding more soy sauce or sugar if needed.
• Common use:This versatile sauce can be used as a marinade for grilled fish or vegetables before grilling or roasting. It can also be used as a dip for stir-fries like tempura shrimp or chicken nuggets. Additionally, it can be washed down with rice or steamed noodles for an extra touch of flavor.

9. Cajun-Remoulade-Sauce

Cajun tartar sauce is a creamy and flavorful condiment made with mayonnaise, mustard, and various spices.

Originally from Louisiana, it's commonly used as a dipping sauce for seafood dishes like fried shrimp or crab cakes.

• How it goes: First, mix 1 cup mayonnaise with 2 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne pepper (or more if desired), ¼ teaspoon paprika, and salt and pepper to taste. Mix all the ingredients until well combined. Taste the mixture and adjust the spices as needed. Chill the sauce for at least an hour before serving to allow the flavors to combine.
• Common use:Cajun tartar sauce is most commonly served as a dipping sauce for fried seafood dishes like shrimp or crab cakes. It can also be used as a spread on sandwiches or hamburgers, or even in soups or stews to add flavor.

10. Dijon Mustard Sauce

Dijon Mustard Sauce is a creamy, flavorful condiment made with Dijon mustard, mayonnaise, and other ingredients.

It has a smooth texture and a slightly sweet flavor that goes really well with grilled fish.

• How it goes: For the sauce, mix 1/2 cup mayonnaise with 2 tablespoons Dijon mustard in a bowl. Add 1 tablespoon white wine vinegar and 1 teaspoon honey or sugar for sweetness. Beat until all ingredients are combined. Taste and season to taste.
• Common use:This sauce is often used as a dip for stir-fries like french fries or onion rings, but can also be used to garnish grilled fish or chicken dishes. It can also be used as an ingredient in salads or sandwich dressings to add flavor and creaminess.

Conclusion

In summary, there are many different sauces that can be used to enhance the flavor of grilled fish.

From tartar sauce to creamy piccata sauce, there's a sauce for every taste.

The best sauces for grilled fish are tartar sauce, chimichurri, lemon butter sauce, white wine sauce, green sauce, creamy Cajun sauce, salmoriglio sauce, lemon soy sauce, creamy piccata sauce, and creamy Cajun sauce.

Each of these sauces is unique and gives the grilled fish a different flavor.

Whatever sauce you choose, it's sure to add an extra layer of flavor to your grilled fish and make it even more delicious.