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Chicken or fish topping suggestions
Posted on 5/6/21 at 10:48 am
Posted on 5/6/21 at 10:48 am
I do thin cut chicken breast and fish often on a flat grill. It's quick, easy, healthy, and tasty. For the times that I invite guests over or want to indulge, I'd like to put a topping over the meat.
Anybody have suggestions? In restaurants, I've had crabmeat and butter (type) toppings before. What cha got?
Anybody have suggestions? In restaurants, I've had crabmeat and butter (type) toppings before. What cha got?
16
Posted on 5/6/21 at 10:54 am to sosaysmorvant
Lemon butter on fish is fantastic.
Posted on 5/6/21 at 10:55 am to TDTOM
quote:
Lemon butter on fish is fantastic.
This. And some salt and pepper. Pretty easy to make fish delicious.
Chicken? Butter, garlic, salt and pepper works really well. Crisp the skin.
This post was edited on 5/6/21 at 10:57 am
Posted on 5/6/21 at 10:56 am to sosaysmorvant
Crawfish, mushrooms and spinach in a butter/cream sauce- shallot, garlic, salt pepper, good splash of cream and a squeeze of lemon at the end
Fresh pico and avocado served with seared tuna
Fresh pico and avocado served with seared tuna
Posted on 5/6/21 at 11:02 am to sosaysmorvant
You could do a chicken piccata type sauce and serve it over pasta. I love a piccata sauce.
Pesto sauce on chicken would work. You could also add some grilled tomato slices, fresh mozzarella and fresh basil slivers.
I love a buerre blanc sauce over grilled fish. I like to add some capers to it.
Hollandaise sauce.
Bernaise sauce.
Pesto sauce on chicken would work. You could also add some grilled tomato slices, fresh mozzarella and fresh basil slivers.
I love a buerre blanc sauce over grilled fish. I like to add some capers to it.
Hollandaise sauce.
Bernaise sauce.
Posted on 5/6/21 at 11:03 am to sosaysmorvant
On chicken, I like creamed spinach.. but make it more like a spinach dip where cheese is involved. Not just milk.
They serve it often in Mexican places and I love it.
They serve it often in Mexican places and I love it.
Posted on 5/6/21 at 11:30 am to sosaysmorvant
Beurre blanc is a great foil for adding flavor and indulgence to fish and chicken.
It is great by itself or you can incorporate additional ingredients (like crab meat) to make it luxurious.
It is great by itself or you can incorporate additional ingredients (like crab meat) to make it luxurious.
Posted on 5/6/21 at 11:53 am to sosaysmorvant
This is exactly what I'm looking for. Thanks!
Posted on 5/6/21 at 1:20 pm to sosaysmorvant
LINK
I make Chef John's Norwegian Butter Sauce for both fish and chicken. It's easy and good and I've been making it for a couple years a lot. Change herbs - dill, tarragon, cilantro work well.
He has several other sauces you can find too.
I make Chef John's Norwegian Butter Sauce for both fish and chicken. It's easy and good and I've been making it for a couple years a lot. Change herbs - dill, tarragon, cilantro work well.
He has several other sauces you can find too.
Posted on 5/6/21 at 2:01 pm to sosaysmorvant
Look up Alabama White Sauce. It's mayo based, so I'm ready to take my punishment. It's also tasty.
Posted on 5/6/21 at 2:09 pm to sosaysmorvant
Diced red onion, bell pepper and pineapple, grill it a little, add some butter, when it almost done to your liking a little hit it teriyaki, korean bar be que or polynesian sauce.
Posted on 5/6/21 at 2:13 pm to Martini
quote:
I make Chef John's Norwegian Butter Sauce for both fish and chicken. It's easy and good and I've been making it for a couple years a lot. Change herbs - dill, tarragon, cilantro work well.
Really good sauce. Dill and parsley would be good over that salmon, though I do love tarragon on so many things.
Posted on 5/6/21 at 4:16 pm to sosaysmorvant
Try a meuniere sauce over your fish. Pan fry the fish on both sides and use the remaining oil (shouln't be over 1/2 inch on the side of the pan) and add butter, Worcestershire sauce, Crystal hot sauce, lemon, and minced garlic and let that simmer for a few minutes and glaze the fish with it.
Posted on 5/7/21 at 6:17 am to sosaysmorvant
Norwegian Butter Sauce
ETA, Martini, I should have read. I just found this recipe and didn't see your post. Looks fantastic!
ETA, Martini, I should have read. I just found this recipe and didn't see your post. Looks fantastic!
This post was edited on 5/7/21 at 6:19 am
Posted on 5/7/21 at 6:23 am to sosaysmorvant
Mrs Coater does pecan chicken breasts
Chopped pecans, S&P in a bowl. Dip chicken breasts in melted stick of butter then dredge in the bowl. Pour remaining butter over top before baking
Chopped pecans, S&P in a bowl. Dip chicken breasts in melted stick of butter then dredge in the bowl. Pour remaining butter over top before baking
Posted on 5/7/21 at 10:37 am to sosaysmorvant
For fish I sometimes do something simple. I saute some shallots and red pepper in some butter with whatever salt or seasonings you like, then fold in some lump crabmeat and put it on top of fish. Very easy to do and tastes good. As a side sometimes I boil small potatoes (halved or quartered) and pour the crab mixture over that as well.
Posted on 5/7/21 at 2:16 pm to sosaysmorvant
Pineapple Salsa. We use it on fish, chicken, pork, and in tacos. It's a little sweet and spicy. Delicious.
INGREDIENTS
1 Red Bell Pepper diced finely
2 x 20oz. cans of pineapple chunks diced or half of a fresh pineapple diced
1/2 of a medium red onion diced finely
Zest the skin and juice one lime
Fist-sized bundle of cilantro leaves diced finely
1 pinch of sugar
1 pinch of salt
Optional - Serrano pepper, 1 to 3 depending on desired heat, finely diced
DIRECTIONS
1. Add all ingredients into a bowl, mix thoroughly, cover, and place into the refrigerator for at least one hour before serving.
INGREDIENTS
1 Red Bell Pepper diced finely
2 x 20oz. cans of pineapple chunks diced or half of a fresh pineapple diced
1/2 of a medium red onion diced finely
Zest the skin and juice one lime
Fist-sized bundle of cilantro leaves diced finely
1 pinch of sugar
1 pinch of salt
Optional - Serrano pepper, 1 to 3 depending on desired heat, finely diced
DIRECTIONS
1. Add all ingredients into a bowl, mix thoroughly, cover, and place into the refrigerator for at least one hour before serving.
Posted on 5/7/21 at 4:02 pm to Grillades
Crawfish etouffee
This post was edited on 5/7/21 at 4:04 pm
Posted on 5/7/21 at 7:46 pm to sosaysmorvant
Bruschetta chicken with diced tomatoes, garlic, basil, olive oil, and balsamic vinegar. Can top with a little mozzarella or mix shredded in with the bruschetta topping.
Pesto or chimichurri is also good as well
Pesto or chimichurri is also good as well
Posted on 5/8/21 at 5:07 pm to sosaysmorvant
Pineapple ( don't use canned ) or mango salsa. Fish depends on the texture and oil content. Lemon burre blanc is hard to beat on the white flaky fish i.e. seabass, halibut etc. Dill is traditional with salmon but maybe nice to taste the fish and not other stuff. If its super fresh just try the fish. Fresh fish is hard to get and twice as hard to pay for if you don't live by the ocean.
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