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Bob,
Whether you saute, broil, grill, or poach, for me the fun is in the sauce. For this fish I just caught, I served it w/ two different sauces on top of sauteed spinach (a note on the spinach, chopped fresh garlic and a squeeze of lemon juice are a must).
Sauce 1: Red pepper coulis:
1 Jar of Roasted Red Peppers (drained)
1 Tbsp Vietnamese Chili Garlic Sauce or Sriracha sauce (optional, I actually use alot more)
2 cloves garlic
1/4 cup red onion
Juice of 1/2 a lemon
Salt and pepper to taste
Puree in a food processor and season to taste.
The fish sitting on a bed of spinach, with this sauce drizzled around it makes an awesome presentation.
Sauce 2: Orange Reduction
This one is going to go alot by "feel"
About 3 cups of OJ
2 Cloves garlic
3 Tbsp Brown Sugar
2 Tbsp Oyster Sauce
Vietnamese Chili Garlic Sauce or Sriracha (yes again) to taste
1/4 cup ea. of chopped cilantro and green onions to garnish
salt and pepper to taste
In a medium sauce pan reduce the OJ over medium heat by about 3/4 or unti it looks "thick"
Add garlic and brown sugar and oyster sauce and reduce heat to a simmer for 2-3 minutes
Add sriracha or chili garlic sauce to taste
Serve sauce over fish on spinach or rice and top with cilantro and green onions.
post script....Dan, that recipe looks awesome. I will be trying it very soon.
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