Tartar Sauce is one of my favorite sauces I sometimes serve to enhance the flavor of fish. It’s hard to find a good Tartar Sauce in a jar so we like to make our own. Some restaurants make their own to ensure freshness. No additives or preservatives for our homemade Tartar Sauce. We like to enhance our fresh seafood with a creamy sauce. Easy and delicious tasting. Try it next time you are preparing that Petrale Sole fillets or Pacific Rockfish Sandwich or Baked Calamari Tubes.
The other night my oldest asked me to bring home and make Petrale Sole for dinner. I jumped for joy when I heard one of my children ask for fish for dinner. You know there’s that old adage about if you work in an ice cream store you don’t eat ice cream. Cobblers children don’t wear shoes. A contractor’s house is still waiting to be finished. Well rarely do any of my children ask for fish for dinner.
I figured it was the perfect time to make homemade Tartar Sauce. First I was being lazy and used Dill Pickle Relish instead of chopping Dill Pickles. Second off, my lemon was extra large so I needed to add more mayo so the Tartar Sauce wasn’t so runny. Both the fish and the Tartar Sauce turned out great. What are you waiting for? The fish is begging for this topping!
If short on time or lack of ingredients we also sell Vince’s Tartar Sauce. Its as close as we’ve come to finding a homemade Tartar Sauce.
I love this Scampi Butter Sauce Recipe. Its easy to make after a long day at work. I first made it for a sauce to go on the Calamari Steaks. The Calamari Steaks didn’t need it but I was looking for something to add special for my husband the night of our wedding anniversary. Wow – what flavor! I made some the other night and am going to use the leftover for another seafood recipe tonight. I’m going to try a Baked Shrimp recipe in parchment tonight. Although the Baked Shrimp in Parchment paper just uses lemon juice I thought I would take it up a notch by adding the Scampi Butter Sauce Recipe. The sauce has lemon juice in it! I sautéed the largest Petrale Sole I’ve seen lately adding the Scampi Butter Sauce at the end along with a few capers. Delicious!
I have three lemon trees in my backyard. Two of the lemons are Meyers lemons. I was amazed the other day at the sight of all the green small lemons growing on the trees. One of the trees looks like its on steroids! I don’t know what I’ve done right since we are in a drought. I’m looking forward to all the recipes I can use those lemons with. I’ve even begun adding slices to my water daily because the aroma from Meyers lemons is so incredible. Its time to make another batch of the Scampi Butter Sauce Recipe and this time I’m adding it to the largest Shrimp I’ve ever seen!.
Our grandmother( Annetta Alioto Lazio) had 7 brothers. Her brother, Sal Alioto, was an incredible cook. By day Uncle Sal would the sell the local catch working along side my grandfather. By night he’d would spend hours in the kitchen working with his seafood recipes. Dungeness Crab was one of his favorite ingredients in his recipes. He liked to serve the crabs at room temperature. Uncle Sal whipped up one night the Dungeness Crab Marinade. He just poured it over is a platter of cracked Dungeness Crab. The juices of the crab mixed with the Crab Marinade. “Oh, my gosh!” is what everyone says when everyone tastes it. Many family and friends enjoyed his meals.
To this day the only way we serve cracked crabs is by making a batch of the Dungeness Crab Marinade Uncle Sal created. There are two ways to crack Dungeness Crabs. The first way is to detach the legs and claws from the bodies; we call the Old-Fashion Way. The second way is to quarter the crabs; Our Way. Our Dad and one niece love the Old-Fashion way which but they would hog all the bodies and leave the rest of us with the legs and claws. Our Way gives part body with a group of legs sharing the wealth of Crab Meat. Either way of cracking the Dungeness Crabs makes no difference as long as Uncle Sal’s Marinade is mixing with the crab juicing.