Service: 5 QUICK SAUCES for GRILLED FISH

12195 5 SAUCES for GRILLED FISH with SUPER-FAST for 8 PEOPLE suggestions: Let marinate fish before cooking, 20/30 minutes in a marinade composed of an alcoholic liquid (wine, brandy, Vermouth dry white), a little oil, spices and herbs into pieces; do not salt, salt should be added only when cooked. Adjust the heat intensity depending on the size of the fish: cut large ones should be moderate heat grids. Adjust the heat putting the grill more or less close to the coals. Very delicate fish should be cooked with the embers are covered by a thin layer of ash. Small fish and crustaceans of medium size (scampi and prawns) remain juicy if they are placed on a piece of paper. If the fish are fat (sardines and anchovies) stamped paper to pour the grease while cooking. Instead of aluminum, you can protect the fish with vine leaves or sprigs of herbs. They never shelled crustaceans and fishes: squamate shells and scales protect the remaining meat softer. TANTALIZING with the MUSTARD (suitable for shellfish and white fish meat) Peel and wash 60 g shallot, dry and tritatelo in food processor; put the mixture in a pan with a glass of vinegar and 2 stalks parsley, bring to a boil and let boil for 10 minutes over medium heat until the vinegar has reduced by half, add salt and pepper, then remove the stems. Dissolve in cooking a tablespoon of mustard and mix well; remove from heat and let cool. Incorporated 150 ml extravirgin olive oil, beating quickly with a fork, until the sauce has hired the consistency of mayonnaise. Garnish with chopped parsley leaves. SAADOU AL VINO ROSSO (suitable for bluefish, sardines, anchovies and mackerel) Peel two cloves of garlic and put them in a saucepan with a bay leaf and a few grains of black pepper; Add 2 glasses of red wine and boil lively focus for 10 minutes. Strain the wine through a colander, salt and pepper. Bathed in wine 100 g breadcrumbs strengthens, then put it in the Blender jar and blend until mixture is smooth. Add 7-8 Tablespoons extra virgin olive oil, a little at a time, adjusting the mixer at minimum speed. Serve with bay leaves and SPICY with CHILI (suitable for fish steaks from the strong taste, tuna and swordfish) Clean seeds 3 chilies and Peel 3 cloves of garlic. Puree garlic, chilies, 40 g of pickled capers, drained 2 anchovy fillets in oil and a few leaves of Basil until the mixture is smooth; Add salt and pepper. Adjust the speed of the Blender, add the juice of half a lemon and a glass of extra virgin olive oil, alternating with half a glass of warm water. Served by filling with sliced garlic and chilli. DELICATE with the CREAM (suitable for salmon steaks or salmon trout) Mixed in a bowl cream 250 ml very cold with a spoonful of ketchup and two drops of tabasco, salt and pepper with white pepper; beat the cream with a fork until thickened but not assembled completely. Clean 20 stems of chives with damp paper and cut them with scissors into small pieces of half a cm, letting them fall into the sauce. Stir gently and serve decorated with stems of chives. Orange AROMA (suitable for fish than meat delicate but flavorful as mullet and trout) Wash an orange, cut in half and spremetela; pour the juice in a pan and let it consume 10 minutes over high heat (you get about 2 tablespoons of liquid), let it cool, salt and pepatelo with white pepper. Pour in 200 g of mayonnaise in a bowl, add the orange juice, stirring with a wooden spoon. Add a stick of celery, cut into very thin strips green and a tablespoon of grated orange zest. Serve garnished with celery leaves and diced Orange flesh. (If you prefer a more acidic sauce, prepare it with the juice of half a grapefruit rather than with that of Orange).