If you haven’t noticed by now I’m a saucy gal.
We love sauces here at the Bennett Camp. All kinds of sauces, salsa, compotes, drizzles, chutney’s and relishes. You name it, I can top it with a sauce.
So, in honor of all things saucy (and summer) I thought I’d share with you my 10 favorite sizzling summer sauces. Enjoy!
1. A very special Chimichurri Sauce and my most favorite sauce of all. Fantastic over grilled beef or grilled fish. It’s a plate lickin’ good sauce!
2. Savory Strawberry Sauce. So perfect for grilled salmon but just as delicious with grilled chicken.
3. Huckleberry Barbeque Sauce. One tasty sauce over barbecue pork or chicken and a great way to use all those summer huckleberries.
4. Blueberry Ginger Salsa. A savory fresh tasting salsa that will WOW your tastebuds! Perfect over grilled halibut or chicken.
5. Coconut, Lemongrass and Ginger Sauce. I adore this sauce over grilled fish. Almost any grilled fish but especially Black cod or Hawaiian Opah.
6. Mini Sweet Pepper Relish. Perfectly delicious over grilled fresh salmon or grilled chicken.
7. Spiced Dried Plum Sauce. A favorite sauce over any grilled or roasted pork.
8. Spicy Apricot Ginger Sauce. Perfect with grilled shrimp, poached shrimp, coconut shrimp or shrimp cakes!
9. Mexican Chocolate Sauce. A perfect summer dessert sauce over pound cake, angel food cake, chocolate or vanilla cake or even homemade ice cream and topped with fresh papaya slices.
And number 10… Nectarine, Golden Raisin and Five Spice Powder Chutney served with Roasted Halibut or delightful over roast pork in the fall and winter months.
Nectarine, Golden Raisin and Five Spice Chutney with Roasted or Grilled Halibut
2-3 cups peeled and chopped nectarines (about 2-3 large nectarines)
½ cup diced onions
1 tablespoon butter
1/3 cup golden raisins
1 tablespoon sugar, or more if needed
1/2 – 1 teaspoon five spice powder
Pinch red pepper flakes
¼ cup white wine vinegar
Salt and pepper to taste
2 tablespoons Ghee (clarified butter), grapeseed oil or high heat veggie oil
1 ½ lbs fresh Halibut, cut into 3-4 pieces
In a medium sauce pan over medium heat, add the tablespoon of butter.
When the butter is melted and frothy add the onions and sauté for a minute or two to soften.
Next, stir in the chopped nectarines, raisins, sugar, five spice powder, pinch of red pepper flakes and white wine vinegar.
Turn the heat to low and let the chutney simmer for about 15 minutes. Season with salt and fresh cracked black pepper to taste.
While the chutney is simmering, prepare the halibut.
Pre-heat the oven to 350F.
Add the Ghee or oil to a large oven proof skillet over medium high heat. When the butter/oil is sizzling, add the halibut skin side down.
Let the halibut cook for a few minutes, until the skin side is nicely browned. Place the skillet in the oven and continue cooking for another 5 minutes, or until the fish is flaky and cooked through.
Remove from the oven and plate the fish. Top each piece of fish with a few tablespoons of chutney and serve immediately.
I like this dish with pearled couscous, brown rice, or coconut rice and mixed spring greens with a light vinaigrette.