714 wish sauce recipes

Red snapper Veracruz simmered in picante sauce with tomato paste, green olives, and lime juice. A quick Mexican-style fish dish with bold, briny flavor.

Canadian Atlantic salmon brushed with mayo for moisture, baked or grilled, then topped with a sake-flambeed black bean and scallion sauce. East meets East Coast in this 30-minute seafood dinner.

Poached salmon cutlets in white wine with a vibrant pureed basil sauce finished with lemon and butter. An elegant one-dish fish dinner where the poaching liquid becomes the sauce.

Steamed salmon fillets served chilled with a butter-sauteed cucumber and sour cream sauce with dill. An elegant cold fish dish for warm-weather entertaining.

Pan-fried fish fillets with Jerusalem artichokes braised in white wine, rosemary, lemon, and heavy cream. An elegant dish where the artichokes melt into a thick, silky sauce.

Salmon steaks poached in a white wine sauce with scallions, lemon, cinnamon, and ginger. A light, subtly spiced French-leaning fish dish in 30 minutes.

Sole fillets topped with a vibrant sauce of fresh ginger, lemon juice, fried garlic, toasted sesame seeds, and soy sauce, steamed in banana leaf or foil packets. A bright, aromatic Asian-style fish dish.

Rainbow trout marinated in lime and sesame oil, served with a green onion ginger mayonnaise spiked with soy sauce and lemon. An Asian-inspired fish dish.

Shark fillets braised Marseille-style over tomatoes, onion, garlic, and parsley, finished with dry white wine. A French-inspired fish dish with a strained tomato-wine sauce.

Sudado, a Latin American fish saute simmered in a garlicky tomato sauce with thyme, oregano, and bay leaves. A one-skillet dish ready in 30 minutes.

Sole fillets baked in Sauterne wine with whole mushrooms, then glazed with a reduced wine and egg yolk cream sauce. A classic French fish dish with elegant simplicity.

Pan-seared salmon finished in the oven with red wine, fish stock, and dried apricots, glazed with a butter-enriched pan sauce. An elegant French-inspired dish with sweet-savory depth.

Ingelegde vis, a Cape Malay pickled fish with poached cod or flounder in a tangy curry-onion sauce. Traditional South African Easter dish served cold after a mandatory chill.

Liquamen, an ancient Roman fish sauce made from anchovies, oregano, salt, and grape juice. A quick stovetop recreation of the fermented condiment that flavored nearly every dish in ancient Rome.

Szczupak po Polsku is Polish-style poached fish topped with a butter, hard-boiled egg, lemon, and dill sauce. A traditional Christmas Eve dish that comes together in just 30 minutes.

Poached rainbow trout served on a rich, reduced cream sauce finished with butter and fresh herbs. A classic Irish fish dish with just 4 ingredients and 30 minutes of your time.