Best Grape Spring Onion Sauce Over Fish Or Veggie Recipes
GRAPE SPRING ONION SAUCE OVER FISH OR VEGGIE
Finally made this myself and the sauce is superb! Good on chicken besides a firm white fish. Love the idea of another use for grapes as sometimes the two of us can't eat them quickly enough. Adapted from www.encyclopedia.com "The grape sauce is a delightful addition to the sea bream, which is a mild-tasting WHITE fish. Mashed potato works really well as it soaks up all the flavours of the sauce. Make sure you don't throw away the green stalks of the spring onions as this adds a tasty element to the grapes." Times do NOT include reheating mashed potatoes. This goes fast so do your prep ahead.
Provided by WiGal
Categories Potato
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200C/400F/gas mark 4.
- Notice that the onion is separated and cut differently, WHITE is chopped, and later GREEN is bigger pieces.
- Use roasting pan that is about the same size as fillets will be when laid in, spray with cooking spray, place fish, drizzle with olive oil, lemon juice, salt, and pepper.
- Roast for about twelve minutes or until the fish is soft when prodded with a fork.
- MEANWHILE make sauce --in a saucepan, melt the butter, add the chopped WHITE part of the spring onions.
- Saute until soft.
- Add grapes, with a pinch of salt, black pepper, white wine, and garlic.
- Cover and simmer, about 5 minutes, or until the grapes are soft.
- With scissors snip the GREEN part of the spring onions over the grapes.
- Serve fish over mashed potatoes topped with grape sauce.
Nutrition Facts : Calories 604, Fat 17.1, SaturatedFat 8.7, Cholesterol 159.4, Sodium 819, Carbohydrate 49.5, Fiber 4.2, Sugar 12, Protein 56.8
BRONZED TILAPIA
My DS gave after she got if from Chef Paul's Fork in the Road, she tweaked and I tweaked hers. Also good on chicken breast.
Provided by Justmez2
Categories Tilapia
Time 13m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in a small bowl.
- Sprinkle each side of fillet with 1/2 teaspoon of this mixture.
- Preheat skillet, preferably non-stick, over high heat.
- Drizzle olive oil in pan can use less.
- Cook 2-3 minutes on each side turn once.
- Also good on boneless chicken breast that can be cut up afterwards and used in a green salad.
- No picture yet, doesn't stay on plate long enough!
Nutrition Facts : Calories 23.8, Fat 2, SaturatedFat 0.3, Sodium 582.9, Carbohydrate 1.6, Fiber 0.6, Sugar 0.1, Protein 0.4
CHINESE PINEAPPLE CHICKEN WITH CASHEW NUTS, GINGER, SPRING ONION
This is sure to satisfy all your cravings for Chinese food, it's a great recipe. Be brave with the ginger, it mellows out as it cooks and is helped along by the sweetness of the dish. The cashew nuts are optional but I am yet to make it without them as I love their crunchy texture and creamy taste. Be sure to serve it with plenty of white fluffy rice. Quicker than waiting for takeout. UPDATE - I HAVE DECREASED THE AMOUNT OF WATER USED IN THE SAUCE FROM 1/2PT TO 1/4 PINT BUT I FIND IT DOES TEND TO GET A BIT TOO THICK AND NEEDS A DROP OR 2 MORE. USE YOUR SENSES, IF YOU THINK IT NEEDS IT THEN ADD IT! ADDING FROZEN VEGGIES WILL WATER THE SAUCE DOWN CONSIDERABLY. THIS PARTICULAR RECIPE DOES NOT ADHERE MUCH TO TWEAKING AND I SUGGEST YOU TRY IT AS STATED BELOW FIRST. THANK YOU
Provided by robd16
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- First of all make the sauce. Combine everything, mix well until smooth and set aside.
- Fry the chicken in the oil with the onion and ginger for 5 minutes over a medium high heat.
- Add the green pepper and the pineapple chunks and fry for another 5 minutes adding half of the spring onions after 2 minutes.
- Add the crushed garlic and the cashew nuts, fry for 2 minutes then pour over the sauce and bring to the boil.
- After a minute or 2, the sauce should thicken and stick to the chicken. It it looks too thick, add some water, little by little until desired consistency is acheived.
- Utterly Delicious.
Nutrition Facts : Calories 417.5, Fat 17.2, SaturatedFat 3.8, Cholesterol 69.6, Sodium 880.5, Carbohydrate 40, Fiber 2.5, Sugar 26.3, Protein 25.8
GRAPE SAUCE
This is a wonderful sauce to top any kind of poultry after you plate the poultry. It's also good over mashed potatoes. Any left over sauce can be frozen in plastic freezer bags, but do not defrost in a microwave. Allow to defrost naturally. Spoon over cooked poultry.
Provided by Alan Leonetti
Categories Sauces
Time 22m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Using a double boiler, melt butter and stir in the flour.
- Once blended, add the chicken stock or broth and allow the mixture to thicken, stirring occasionally.
- Add the grape jelly, grape juice, dissolved cornstarch, and Splenda.
- Continue to cook and stir until thickened again.
Nutrition Facts : Calories 1068, Fat 47.5, SaturatedFat 29.6, Cholesterol 123.8, Sodium 133, Carbohydrate 163.4, Fiber 1.6, Sugar 139.2, Protein 3.9
LANDRY'S PONTCHARTRAIN SAUCE
An exciting explosion of flavors to accent almost any meat, but especially delicious over fish, chicken or pork.
Provided by Molly53
Categories Sauces
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the Chardonnay and the onion together over a low fire until the wine is reduced and the onion is very soft and transparent.
- Melt 1 tablespoon of butter in another heavy saucepan over medium heat.
- Add the flour and whisk until blended.
- Add the stock a little at a time, whisking constantly until blended and thickened.
- Add the mushrooms, green pepper and garlic. Cover and simmer down until the vegetables are soft.
- Remove from heat and add 1/2 cup of butter pieces until melted.
- Add to the Chardonnay (which should now be reduced to a glaze) mixture.
- Blend well over very low heat.
- Season to taste with salt (may not be needed), black pepper, cayenne, and tarragon.
Nutrition Facts : Calories 206, Fat 17.6, SaturatedFat 11, Cholesterol 46.1, Sodium 186.2, Carbohydrate 4.2, Fiber 0.5, Sugar 1.2, Protein 1.6
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