Al’s stolen fish sauce recipe is the best! Made with only three ingredients, this butter, Worcestershire, lemon juice mixture can make grilled fish taste like a million dollars!
David makes this special sauce to baste fish when grilling. He made up a batch for me back when we were courting and really impressed me with it. I grew up on fried fish and had never eaten grilled fish. When I asked David what he called the sauce, he said he didn’t know.
David “stole” this recipe from an old fishing buddy of his. So I decided I would name it: “Al’s Stolen Fish Sauce“. Named after the fishing buddy, Al, he stole the recipe from.
With only three ingredients, this basting goodness is made with a mixture of butter, Worcestershire, lemon juice for basting on grilled fish. But that’s not all, this basting sauce is universal and can be used on any seafood you’d like to mop it on!
As promised from my posting last week “Seafood at 1000” Here is the recipe that David stole from his old fishing buddy Al.
This sauce can be used on baked fish also. It is simple goodness!
THANKS, AL!
Lemon Butter Sauce for Fish
Ingredients
- 4 tablespoons unsalted butter
- ¼ cup Worcestershire Sauce
- 1 teaspoon lemon zest
- ½ cup fresh lemon juice
- 1 clove garlic grated
Instructions
- Combine all of the ingredients in a saucepan over low heat. Warm until the butter melts and the sauce is thin.
- Brush the sauce over fish a few times on both sides while cooking on the grill, oven or stovetop.
"Cheffie Cooks" says
Simple, good tasting, loveeeeee Seafood! Yeah Al!!! Cheryl.
"Cheffie Cooks" says
Simple, good tasting, loveeeeee Seafood! Yeah Al!!! Cheryl.
Debbie Spivey says
Simple is right! It enhances the flavors without masking it. Hope you can use this recipe sometime, Cheryl. Have a good day! 🙂
Dana Fashina says
Niiiice!!
Debbie Spivey says
Thanks, Dana!
Dana Fashina says
Yep, I’m really diggin your blog over here.
Dana Fashina says
Niiiice!!
Debbie Spivey says
Thanks, Dana!
Dana Fashina says
Yep, I’m really diggin your blog over here.
Debbie Spivey says
Thanks, Dana! Hope you can find a recipe to try sometime 🙂
David says
That’s the way life works….the sauce is so simple because catching the fish is SO HARD!!!
…says the world’s worst fisherman 🙂
Debbie Spivey says
Lol, David! So true!!
David says
That’s the way life works….the sauce is so simple because catching the fish is SO HARD!!!
…says the world’s worst fisherman 🙂
Debbie Spivey says
Lol, David! So true!!
Al says
Oh, it’s not stolen! Anything as good as this deserves to be circulated!!!!!!!!!!!
Debbie Spivey says
Well that’s good because a few more people have it now. Thanks!
Al says
Oh, it’s not stolen! Anything as good as this deserves to be circulated!!!!!!!!!!!
Debbie Spivey says
Well that’s good because a few more people have it now. Thanks!
Al says
It was first designed to be used with Rock (Striped Bass) because I don’t like baked Rock… The easy fish preparation is the best part. No scaling – just whack his head off, remove guts and split him down the middle. Cook for 5 minutes with the meat side down. Then turn it over to scale side and cook until done, basting with sauce! I always go heavy on the Worchestershire sauce.
Debbie Spivey says
Makes me want fish and it is 5:46 a.m.!
Al says
It was first designed to be used with Rock (Striped Bass) because I don’t like baked Rock… The easy fish preparation is the best part. No scaling – just whack his head off, remove guts and split him down the middle. Cook for 5 minutes with the meat side down. Then turn it over to scale side and cook until done, basting with sauce! I always go heavy on the Worchestershire sauce.
Debbie Spivey says
Makes me want fish and it is 5:46 a.m.!