This is a delicious sauce made with white wine, butter, lemon, tarragon, garlic and shallots. It is wonderful served over any white fish that has been baked or grilled.

Wine Sauce For Seafood

butter

garlic,

shallots

tarragon

salt

white pepper

white wine

lemon, juiced

parsley

Wine Sauce for Seafood

Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.


I made this last night, unfortunatley we didn't eat dinner last night - so I put it in the fridge for tonight.  This was spectacular!!!!  5 STARS!!!  I made it with sauteed chicken breasts and linguine.  Absolutely wonderful, this will go into my Favorite Sauces catagory!  I doubled the recipe so I had enough to coat the 3 chicken breasts and the pasta and it was wonderful!!  Great recipe, this should not be labeled as just a seafood sauce, because it was excellent on chicken and pasta!!  THANK YOU!!!

Used this on yellow fin tuna steaks.  I was out of tarragon and used thyme.  The family asked to have this sauce everytime we have fish.  Thanks

The flavors in this sauce were wonderful, very savory and tangy.  We loved it over chicken tenderloins and wild rice.  I did add some flour and heavy cream to it, but it really wasn't necessary. Would be just as delicious without the extra calories.

We really enjoyed this sauce. I made it exactly as to the specifications with the exception of using only a scant teaspoon of the tarragon. After I finished it and tasted it I decided to add one tablespoon of heavy cream to cut down the acidity for my husband. He loved every bite he took. I used chicken tenders cooked in olive oil with a touch of butter for this meal and we have enough left over for a sandwich today. I'll take part of the sauce and mix it with the mayo for the sandwich. We can hardly wait! I can see why this would be perfect for a porous white fish because the flavors would seep into it so perfectly. Next time! I'm glad I pulled this recipe from my oldest entry page of my recipe box (a challenge from mis7up a Recipe Buzzer). UPDATE: We did have a delicious sandwich using the leftovers today. This fits our definition of delicious. I understand that others may not like the taste of tarragon but YUM!

This sauce was ok, it tasted good and was quick to put together, but I was looking for a creamier sauce ... I prefer when it sticks a little better to the fish instead of just pooling around it.

This was very good. I didn't have shallots so used onion and didn't have fresh parsley so used dried. The kids complained that it needed more flavor but I think it was because of my substitutions. I do think that I might go a little heavier on the garlic and tarragon next time. When I added the parsley I also added raw peeled and deveined shrimp and stirred to coat. When the shrimp was cooked I poured everything over a bowl of thin spaghetti tossed and served. Even though the kids made that initial comment I did notice that there were no leftovers and that is my gauge of a good recipe!

This is a really great sauce. I used it over fresh pan seared tilapia fillets and I was very pleased. The ingredients in the sauce really enhance to flavor of the fish. It was also very easy to make. Definitely a keeper for me. Thanks for sharing.

The Tarragon overpowered the whole sauce. I will try it again maybe with dill.

I've made this SEVERAL times now. We've made it with whitefish and chicken. My husband loves it!

wine sauce for seafood

Prep Time: 10 minutes

Cook Time: 7 minutes

Total: 17 minutes

Servings: 4

Author : Nicole0615

Ingredients

Instructions

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