Sailing as a lifestyle means that one has the opportunity to eat a lot of seafood. Grouper, lobster, conch and many other options. Recently will traveling between Conception and Long Island in the Bahamas we caught three (3) mahi -mahi in 10 minutes. That’s a lot of fish.

Our boat buddies had caught 2 just days before. So we were eating a lot of Dolphin fish. How can we break up the monotony of fish tacos? Enter one of our favorite dishes.

Cream sause (or like one) for Fish, Chicken and Shrimp (or Spiny Lobster)

Jeff Sivori

This sauce creates the perfect base for a rich main course of seafood or chicken. We serve it over pasta, rice and grits (polenta). Recently we server it with fresh caught Mahi over grit cakes.

We have made this multiple ways based on what stores we have onboard. Heavy Cream, Milk, Coconut Milk, be flexile

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine New Orleans

Servings 4 people

Equipment

• Medium Sauce Pan or Pot

Ingredients

  

• 1 Onion
• 1 clove Garlic
• 1/2 pound Andouille or Smoked Sausage or Bacon
• 1/2 Cup Parmesan
• 2 tbsp Creole or Brown Mustard
• 1/2 tbsp Salt
• Pepper to taste
• 2 Cups Heavy Cream or Milk or Coconut milk or… what ever you have
• 1 lbs Dorado or Chicken or Pork or Lobster ….

Instructions

 

• clarify onions and garlic
• in onions and garlic add diced sausage or substitute bacon, cook until done
• Reduce heat and add Milk product. Again what every you have…
• Stir in mustard and seasonings
• Let simmer for 7 minutes
• Add Parmesan Cheese to thicken
• Finally, add the remaining meat product (shrimp, lobster, mussels…). Cook until done
• Serve over Rice, or Pasta.

Notes

On passage one has to be flexible on ingredients. Don’t be afraid to try something

This sauce is is rich and is even better after a night in the refrigerator.  Use it instead of Hollandaise sauce in eggs Benedict for breakfast.

We serve with rice and Penne pasta usually, but we have also served it over Grits or Grit Cakes