Sauce Recipes

Sweet and Sour Sauce

A great all-around sweet and sour sauce for all fish and wild game, or even just over salad or noodles. If desired, stir in diced mango, pineapple or fresh berries before serving. You want your sauce to be thick and gooey for best results.

Smoked Tomato Salsa

I used this in a halibut recipe here. You can use it on any fish or wild game dish. If you are unfamiliar with smokers, Sporting Friend Tiffany Haugen shares this video of her Camp Chef Pellet Grill & Smoker assembly: https://www.youtube.com/watch?v=Bz6CY4SGGRc

Raw Tomato Sauce

Don’t mistake this sauce for Mexican salsa. Uncooked tomato sauces have been around many cultures forever. Although you can make this sauce anytime of the year, it’s best with summertime vine-ripened “real” tomatoes. Don’t let the anchovy throw you off. The flavor is subtle and, if you prefer, you can leave them out.

Mango Wasabi Sweet and Sour Sauce

Great sauce over any fish and wild game. Check out my “Spicy Sweet & Sour Duck” recipe here. Sweet and sour dishes don’t have to be deep-fried to enjoy. Just roast/bake in the oven or sauté in a pan, pour this over the fish/meat and serve with rice.

Watermelon and Tomato Salsa

I know it sounds a little goofy, but you’ve got to give this one a try. It’s great with any grilled fish. Since the salsa is fairly mild, I like to rub the fish with olive oil, salt, pepper and a little cayenne pepper. Just before serving, squeeze some fresh lime over the fish. I…

Mango Pico de Gallo

In Spanish, ‘pico de gallo’ means “rooster’s beak,” since it was originally eaten with the thumb and forefinger, resembling a rooster pecking. Some people really load up on the cilantro. Did you know that for some people, cilantro tastes like soap? I can’t imagine. Special thanks to Chef Joe Shaw for this recipe.

Chipotle Tomato Salsa

First, a word of caution about chipotle peppers. They’re smoky and flavorful, but can also run a bit hot, especially when packed in adobo sauce. Adobo is a paste made from ground chiles, herbs and vinegar and a little goes a long way. Start with a little and add as much more as you can…

Caper Dill Vinaigrette

This is great over any salad (like the greek-combo in the picture) or I like it over salmon. Something about dill and salmon is just delicious. The key is to cook or grill (better!) your salmon first, then pour the vinaigrette over and let sit for 5 minutes.

Mandarin Orange and Avocado Salsa

Did you know that the canned Mandarin oranges we often use in salads and Asian stir-frys are most likely Satsuma Mandarins? They’re very easy to peel, virtually seedless and sweet and juicy to boot. This salsa is perfect for any fish – grilled, broiled, pan-seared or fried. If you like your fish on the spicy…

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