Try These Fortun Finishing Sauces for Seafood
on Fish, Shrimp, Salmon, or Seafood of Your Choice
Seafood can generally be classified into fish, mollusks, and crustaceans. Mollusks include clams, mussels, oysters, and scallops. Crustaceans include crab, shrimp, and lobster. Some seafood sauces from Fortun Foods are intended for a particular type of seafood, while others go well with many dishes. The sauces for seafood often have a base of oil or water with milder flavors than other sauces.
All types of Fortun Foods seafood sauce are made from fresh, natural ingredients that do not contain MSG. The sauce is mixed and cooked before it is packaged, so all you need to do is heat the sauce before serving it. The types of simple sauce for fish and other seafood from Fortun Foods include the following:
These simple sauces for fish are vacuum-packed to remove the air from the bag before it is sealed. The bag is then placed in a resealable container, so you don't need to use all of the sauce at one time. You can tear the bags for these fish sauces open with your fingers, and you can snip them open with scissors.
Simple seafood sauces from Fortun Foods may be refrigerated for up to 150 days before opening them. They will keep in the refrigerator for up to two weeks after you open them. These quick and easy seafood sauces may also be frozen if you allow them to thaw in the refrigerator before heating them. The bags contain eight ounces of sauce, which is enough for four servings.
Watch Susan Irby, The Bikini Chef, demonstrate how easy it is to prepare a gourmet meal in your own kitchen using Fortun Food's Finishing Sauces. Here Susan is preparing Grilled Halibut using our Santa Fe Verde Sauce, the perfect choice for delicious Southwestern flavors.
Quick and Easy Salmon Sauce
This recipe for pan-seared Salmon with Lemon Dill Caper with White Wine serves four people. Place a sauté pan on medium heat and season four six-ounce pieces of salmon with salt and pepper. Add one tablespoon of olive oil to the pan once it is hot and add the salmon. Cook the salmon pieces for about two minutes until they are thoroughly seared. Turn the salmon over and cook the other side for the same amount of time. Place the salmon on a holding plate and pour the Lemon Dill Caper with White Wine into the pan and bring it to a simmer, without allowing it to boil. Pour the sauce over the salmon and serve.
Our Lemon Dill Caper is one of the best Salmon Sauces you will find. Restaurant quality gourmet meals from your own kitchen with our easy to use fish sauces.
Quick and Easy Jumbalaya
Cook two cups of white or brown rice according to the manufacturer's instructions. Place a sauté pan on medium-low heat and add a teaspoon of olive oil once the pan gets hot. Place a ½-pound link of Andouille sausage in the pan. Turn the sausage over frequently for at least eight minutes until its surface is thoroughly caramelized. Place the sausage on a holding plate for a few minutes to cool before cutting it into 16 slices of equal size.
Season eight 2-ounce sea scallops with salt and pepper. Add a tablespoon of olive oil to the hot pan and place the sea scallops in the pan. Cook each side of the scallops for two to three minutes until they are firm to the touch. Remove the scallops and place them on the holding plate.
Peel and de-vein 12 medium shrimp. Add a tablespoon of olive oil and place the shrimp in the pan, cooking them two to three minutes on each side. Remove the shrimp from the pan and place them on the holding plate.
Add the entire contents of the Rajun Cajun sauce to the pan and heat it for one to two minutes until it begins to simmer. Place 1/2 cup of rice on each of four serving plates and add four slices of sausage, three shrimp and two scallops to each plate. Pour 1/4 of the hot Rajun Cajun sauce over each plate and serve immediately.
Simple Recipe for Shrimp Tacos
Mix the following ingredients in a serving bowl to create the taco topping:
3 sliced radishes
2 limes cut into wedges
1 sliced avocado
¼ head white cabbage
¼ head red cabbage
Peel and devein one pound of medium shrimp. Place a sauté pan on high heat and season the shrimp with salt and pepper. Add olive oil to the pan once it is hot, and then add the shrimp. Cook the shrimp for one to two minutes on each side until the flesh is firm. Remove the shrimp from the pan and place them on a holding plate. Reduce the heat under the pan to medium-high and add one bag of Santa Fe Verde sauce to the pan.
Heat the sauce to a simmer, which should take no more than two minutes. Warm eight taco shells in the oven and place two tacos on each of the war serving plates. Place 1/8 of the toppings and 1/8 of the shrimp into each taco. Distribute the Santa Fe Verde sauce evenly over the tacos. Garnish each taco with one ounce of grated Cotija cheese and ½ tablespoon of chopped cilantro. Serve immediately.