How to Prepare Yummy Grilled Fish w/ Chile-Mushroom Sauce

Grilled Fish w/ Chile-Mushroom Sauce. Including, sweet and sour sauce, lemon sauce, and tomato and ginger sauce, these fish sauce recipes take any dish over the top. This is Red Fish Grill's signature Hickory Grilled Redfish with Crabmeat & Lemon Butter sauce by Executive Chef Austin Kirzner. lemon butter sauce. Salad oil (not olive oil) for brushing on the grill rack and fish fillets; ¼ cup good-quality dry white wine, divided, plus a few tablespoons of the wine if grilling the fillets in batches This recipe works great with any firm, white fish.

If you don't have a fish grilling basket, you can use a disposable aluminum pan.directions are included. This mushroom sauce, paired with white fish fillets, is a simple recipe that is ready in minutes— perfect for an easy and quick family meal. The combination of mushrooms, onion, and thyme with sour cream and lemon juice is a scrumptious sauce for the tender and flaky fish. You can cook Grilled Fish w/ Chile-Mushroom Sauce using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Grilled Fish w/ Chile-Mushroom Sauce

1. It's of sauce.
2. Prepare 2 cup of coconut milk.
3. It's 2 tbsp of red curry paste.
4. Prepare 2 tbsp of fish sauce.
5. You need 1 tbsp of sugar.
6. You need 5 oz of mushrooms.
7. It's 2 of lime leaves.
8. Prepare of fish.
9. You need 1 lb of salmon or grouper, skin-on, boneless.
10. It's 1 tsp of garlic, chopped.
11. You need 1/4 tsp of salt.
12. It's 1 tbsp of vegetable oil.
13. Prepare of rice & garnish.
14. It's 2 1/2 cup of steamed rice.
15. It's 1 of bell pepper, red.
16. It's 1 of basil, fresh.

Place fish in plates and top with the butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer. Pour the sauce into a saucepan. Taste test the sauce for salt and sour-sweetness, adding more fish sauce if not salty enough, and more sugar if you find it too sour.

Grilled Fish w/ Chile-Mushroom Sauce instructions

1. Start rice..
2. Bring 1 C coconut milk to simmer. Stir in curry paste. Cook 3 minutes, until milk thickens & coconut milk oil rises..
3. Add fish sauce, sugar, & lime leaves. Stir-cook for 1 minute..
4. Add remaining coconut milk & all mushrooms. Stir and cook on high heat 5 minutes, until oil has risen again. Take off heat & reserve sauce..
5. Mix vegetable oil, garlic, and salt in a small oil. Rub fish w/ mixture..
6. Broil fish 3 minutes per side, until only 1/4-inch remains pink at center..
7. Serve fish topped w/mixture sauce, red pepper slices, and basil leaves. Accompany w/ rice..

Cover and keep warm while you cook the fish. Season fish on both sides with salt and pepper. Coat a grill tray with cooking spray, and place on grill rack. Serve fish hot, topped with cold or room-temperature sauce. Oil grill rack, then grill fish, covered only if using a gas grill, turning once, until just.