W hether you're eating store-bought fish sticks or sitting down to a huge plate of homemade fish and chips, you're going to need sauce for your fried fish to make it as delicious as possible.On ...

Here are our best fish sauce recipes. ... 2011 F&W Best New Chef Stephanie Izard makes a shrimp mousse flavored with spicy sambal oelek; bright, tangy preserved lemon; ...

This might be the best homemade lemon dill sauce ever! It's creamy, easy to make, versatile, lemony dilly delicious, and has ...

Light the grill or heat the broiler. In a small glass or stainless-steel bowl, mash the capers with a fork. Stir in the lemon juice, parsley, 1/2 teaspoon of the salt, and 1/4 teaspoon of the ...

Add fish; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm. ADD broth and lemon juice to skillet; cook 3 min. or until reduced by half ...

Meanwhile, in a small skillet, put the wine, capers, butter, lemon juice, parsley and thyme. Cook over medium heat until liquid is reduced by half, about 4 minutes.

A super-simple topper for fish is lump crab meat, gently heated with a butter, white wine and lemon sauce. (See one simple preparation below.) This recipe works well with leftover boiled shrimp, too.

They can also be added to pasta, whether that’s with tomato sauce or olive oil, garlic and lemon. Alison Roman’s famous Caramelized Shallot Pasta calls for a tin of anchovy fillets.

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