by Dana Point Fish Company | Jul 3, 2015 | Recipes, Sauces & Condiments
This is a great sauce to serve with sautéed shrimp. Roasted Garlic and Rosemary White Wine Sauce 5 whole heads of garlicOlive oil1 cup white wine1 shallot (diced)1 sprig rosemary1 tablespoon Dijon mustard1 1/2 cups heavy creamSalt and pepper Trim the loose skins from...
by John Shelton | Jul 2, 2015 | Fish Recipes, Recipes, Sanddab
A meunière sauce is a simple, rustic brown butter pan sauce. Typically, most recipes will begin with dredged and sautéed fish fillets, or sometimes fillets that have been lightly breaded and pan fried. Then, a one-pan sauce is made of browning butter, adding onions...
by Dana Point Fish Company | Jun 29, 2015 | Cooking Methods, Recipes
Dredging and Breading Dredging is one step in the breading process, and consists of coating an item in flour or another coating such as bread crumbs or cornmeal. This initial coat can be left as is and used right before frying to keep moisture inside the food and give...
by Dana Point Fish Company | Jun 29, 2015 | Fish Recipes, Recipes
Cooking fish skin on is a classic way to prepare fillets, but it also makes a beautiful presentation for the finished plate, too. Basic Technique for Cooking Skin-On Fish Fillets Scale fresh fish and cut into fillets, leaving the skin on and removing any pin bones....
by Dana Point Fish Company | Jun 29, 2015 | Recipes
Crispy, light, thin: these are all characteristics of a great tempura product. What is tempura batter? It is a batter made with ice cold water and either rice flour, cornstarch, or a wheat flour that is barely mixed to reduce the amount of gluten formed. Unlike other...
by Dana Point Fish Company | Jun 28, 2015 | Recipes, Sauces & Condiments
This condiment is excellent with fried oysters and clams, crab cakes, boiled shrimp, or served with any number of seafood dishes. Red mayonnaise also makes a tasty dip for crisp-tender vegetables. Red Mayonnaise 2 red peppers (roasted, peeled, seeded, and diced)1...
