Tartar and Mary Rose Sauce from Sabor A Pasion - KLTV.com - Tyler, Longview, Jacksonville |ETX News

Tartar and Mary Rose Sauce from Sabor A Pasion

(Source: KLTV Staff) (Source: KLTV Staff)

Sunny weekends call for grilling! We’ve seen quite a bit of rain this week and you may be feeling a bit waterlogged. But this weekend looks nice so it could be the perfect opportunity to get outside and do some grilling. 

Steaks and chicken are nice, but how about grilling some fish? Salmon, shellfish, halibut, cod and tuna are all great for the grill. Shellfish like shrimp, scallops, even crab legs, are easy to grill. You can also do any of the aforementioned fish filets. Just make sure it is a fish with firm flesh that will not flake and fall apart of the grill.

To prepare the fish for the grill simply season with salt, pepper or your favorite fish seasoning. Make sure your grill grates are very clean and your grill is preheated.

Brush the grates and the fish with some cooking oil and start grilling. Don’t try to move the fish too soon. It will release from the grates when it is ready to turn. Also, only turn once.

When your fish is ready simply squeeze some fresh lemon or lime juice and have a couple of sauces to serve on the side. You could just have melted butter with lemon or, some tartar or cocktail sauce. 

I always make these from scratch because the flavor is much better than what is offered in a jar. They are easy to make and can be made in advance and refrigerated for up to five days. 

My version of cocktail sauce is a little different. In England, we called it Mary Rose sauce and it was also a bit creamy. The tartar sauce is nice and tangy with a fresh flavor. Grilled, fried or battered, your fish will have the perfect accompaniments. 

Tartar Sauce

1 cup mayo
1/2 red onion, fine dice
4 gherkins, fine dice
1 tablespoon capers, chopped
1 tablespoon parsley

Combine all ingredients and stir to combine. Chill for 1 hour.

Mary Rose Sauce
 
1 cup mayonnaise
1 tablespoon tomato ketchup
1/4 teaspoon sriracha hot sauce
1/4 teaspoon Worcestershire sauce
 
Combine all ingredients and stir to combine. Chill for 1 hour.

Simon Webster is the Executive Chef of Sabor a Pasion Estate & Vineyard a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500. 

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