Some people may not opt for seafood because they’ve only experienced it one way. But here at Atlantic Seafood, we challenge ourselves on a daily basis to provide tempting, mouthwatering varieties of your favorite seafood in Old Saybrook.
Maybe you’re looking for something new that will tantalize your taste buds. If so, consider making a sauce or a glaze to liven up your fresh catch.
Let’s get down to the science of it all. Fatty fishes like salmon, tuna, and halibut are great for glazes while lighter fishes like tilapia, flounder, trout, go great with sauces.
Other seafood like shrimp and lobster can do well with both. You normally wouldn’t want to pair a creamy sauce with a rich- tasting, fatty fish like salmon or halibut.
Instead, you want to highlight the natural richness of the fish with a lighter fare, which makes glazes perfect for the occasion.
On the other hand, white fish like tilapia or trout are excellent with creamy, pungent sauces. I know what you’re thinking; creamy sauces, –that can mean nothing but butter and cream, which isn’t good for you, right? Not necessarily.
Here’s a sauce that’s actually good for you that goes brilliantly with the white fish of your preference.
Instead of unhealthy fats like the traditional butter and cream, coconut milk is used.
I recommend serving this sauce with pan-seared tilapia; although it tastes so good it will take any seafood you make to a whole other level.
- Juice of ½ lemon
- 1 can coconut milk
- 2 jalapeno, deseeded
- 2 garlic cloves
- 2 1-inch pieces peeled ginger
- 1 tsp salt
- 1 large bunch chopped cilantro
- 1 pinch smoked chili or paprika
- 1 half avocado (optional)
Blend/puree all ingredients until smooth.
Make sure you season your fish well and pan sear. Pour sauce around it when serving. It’s delightful! Serve with rice, salad, potatoes, or pasta.
This sauce can keep in the refrigerator (if made without the avocado) for a week.