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[pipsqueak]

am looking for ways to cook norwegian salmon - any DG-ian tested recipe? danke!

[fineleg]

i thought u said u are a vegetarian

[pipsqueak]

i thought u said u are a vegetarian

i am, nearly, almost, always but then that shouldn't stop me from trying to impress some one, shd it?   

[fineleg]

i thought u said u are a vegetarian

i am, nearly, almost, always but then that shouldn't stop me from trying to impress some one, shd it?   

What the...wait...whoa....OMG! pip, no MT...swoon...

[sgusa]

Gimme a bit. I'll dig up my Tom Douglas cookbook . It has many Salmon recipies

PS: Unless, ofcourse you are looking to cook it norwegian style.

[pipsqueak]

i thought u said u are a vegetarian

i am, nearly, almost, always but then that shouldn't stop me from trying to impress some one, shd it?   

What the...wait...whoa....OMG! pip, no MT...swoon...

enna?

[sgusa]

This is from the Pike Place Market Cookbook ( seattle famous open market)

Roast Salmon with Pinot Noir Mustard Sauce

1 cup Pinot Noir or other good qualty red wine
1/4 cp honey
1/4 cup black or brown mustard seeds
1/2 cup red wine vinegar
1 tps chopped shallot
2 tps chopped fresh terragon
1/2 tps kosher salt, plus extra for seasoning per taste
fresh ground black pepper
2 pounds salmon steaks or fillets
2 tbps Olive Oil or melted unsalted butter
1 bunch arugla
1 red bell pepper, diced

Place wine in small non reactive saucepan ( no iron or copper, stainless steel best - sgusa) over high heat and boil till reduced to half.
Remove from heat, add honey, and stir until throughly mixed.

In a small dry skillet, heat mustard seeds until they pop. Remove from heat and add to wine/honey mix. Add Red wine vinegar, shallot, tarragon, salt and pepper. Pour in a contained with tight lid and shake well to blend and refrigerate ( as long as you can, best if done overnight, but atleast do it first before processing the salmon if you need it today - sgusa)

Preheat oven to 450F. Place salmon in a greased baking pan and season with salt and pepper. Brush with olive oil, place in oven and cook for 5-7 mins, or until they reach desired doneness.

Divide arugula on dinner plates ( eyeball the amount to preference), and drizzle each plate with 2 tbps of the mustard sauce. Arrange the cooked salmon over the bed of arugula, sprinkle with diced bell pepper, and server asap.

PS: Amounts are for 6 servings, adjust accordingly.

[sgusa]

Pips, there are a few more recipies - grilled salmon, a barbeque  version, and more. Do let me know if you would go that route.

[pipsqueak]

Pips, there are a few more recipies - grilled salmon, a barbeque  version, and more. Do let me know if you would go that route.

thanks. do post a grilled version too?

i like this one though - seems simple and is baked. i will have to make do without fresh tarragon

[sgusa]

Pips, there are a few more recipies - grilled salmon, a barbeque  version, and more. Do let me know if you would go that route.

thanks. do post a grilled version too?

i like this one though - seems simple and is baked. i will have to make do without fresh tarragon

Atleast soak some dry terragon and add it. You need terragon for the salmon.

[vincent]

This is a simple recipe we make for salmon (large pieces or filets) of any origin or trouts:

Make a paste mixture of olive oil, lemon juice, salt , pepper and some garlic paste or crushed garlic clove. Add to this some long chunks of chopped dill and mix well. Apply it to the fish and leave it aside for a few minutes. Bake it in an oven for 20 minutes or so at 180 degrees.

If you want to impress someone, may be should try it out first. Over time you may then add spices or herbs of your choice (e.g. Green coriander instead of Dill etc). You can also try later wrapping the pieces in aluminium foil (loose) and then baking it..This will keep all the juices inside. Grilled salmon pieces or filets are also not bad.

[fineleg]

Pips, there are a few more recipies - grilled salmon, a barbeque  version, and more. Do let me know if you would go that route.

thanks. do post a grilled version too?

i like this one though - seems simple and is baked. i will have to make do without fresh tarragon

Click here for best recipe!

[sgusa]

Grilled Salmon with roasted hazelnut butter

(PS: You could replace hazelnut with almonds if you have them on hand)

1/2 cup hazelnuts, toasted.
1/2 cup unsalted butter, softened
Minced shallots
Minced fresh herbs(whatever you have handy, we are grilling here, so just need some kind )
Minced fresh lemon zest
1.5 pounds salmon fillet, bones removed, rinsed, drained, patted dry and cut into 4 6-ounce pieces ( perfect portioning and cooks fast this size)
2 tps kosher salt (+ if you have fluer de sel or other such garnishing/finishing salts - sgusa)
fleshly ground black pepper
Lemon slices, for garnish

To prepare the butter:

Pulse toasted nuts in food processor until finely ground. Using a whish or mixer whip butter until light and fluffy, and fold in the nuts by hand. If desired, add shallors, herbs and lemon zest.

To grill fish:

preheat charcoal grill to 600F ( charcoal is best for the smokey finish). Cover flesh side of each fillet with 1 tpbs ( or so) of the hazelnut butter and place on the grill with buttered side down. cover top of each fillet with additional hazelnut butter ( until fully topped) and season with the finishing salt ( a nice smoked sel de mar would be awesome here - sgusa). cook for 2 mins.

Turn fish 45 degress with flesh side still down, and cook 2 more mins to form those nice grill marks. turn fillets over to skin side down, cook 1-2 mins until internal temp hits 140F


Just before removing, top each fillet with additional 1 tbps of the hazelnut butter and 1/4 teaspon ( eyeball it) of the finishing salt. Serve flesh side up, garnished with lemon slices.

[pipsqueak]

This is a simple recipe we make for salmon (large pieces or filets) of any origin or trouts:

Make a paste mixture of olive oil, lemon juice, salt , pepper and some garlic paste or crushed garlic clove. Add to this some long chunks of chopped dill and mix well. Apply it to the fish and leave it aside for a few minutes. Bake it in an oven for 20 minutes or so at 180 degrees.

If you want to impress someone, may be should try it out first. Over time you may then add spices or herbs of your choice (e.g. Green coriander instead of Dill etc). You can also try later wrapping the pieces in aluminium foil (loose) and then baking it..This will keep all the juices inside. Grilled salmon pieces or filets are also not bad.

thanks, vincent. as for impressing, my trying to cook it shd be enough, i wd think?   

[fineleg]

This is a simple recipe we make for salmon (large pieces or filets) of any origin or trouts:

Make a paste mixture of olive oil, lemon juice, salt , pepper and some garlic paste or crushed garlic clove. Add to this some long chunks of chopped dill and mix well. Apply it to the fish and leave it aside for a few minutes. Bake it in an oven for 20 minutes or so at 180 degrees.

If you want to impress someone, may be should try it out first. Over time you may then add spices or herbs of your choice (e.g. Green coriander instead of Dill etc). You can also try later wrapping the pieces in aluminium foil (loose) and then baking it..This will keep all the juices inside. Grilled salmon pieces or filets are also not bad.

thanks, vincent. as for impressing, my trying to cook it shd be enough, i wd think?   

You would think 

[vincent]

This is a simple recipe we make for salmon (large pieces or filets) of any origin or trouts:

Make a paste mixture of olive oil, lemon juice, salt , pepper and some garlic paste or crushed garlic clove. Add to this some long chunks of chopped dill and mix well. Apply it to the fish and leave it aside for a few minutes. Bake it in an oven for 20 minutes or so at 180 degrees.

If you want to impress someone, may be should try it out first. Over time you may then add spices or herbs of your choice (e.g. Green coriander instead of Dill etc). You can also try later wrapping the pieces in aluminium foil (loose) and then baking it..This will keep all the juices inside. Grilled salmon pieces or filets are also not bad.

thanks, vincent. as for impressing, my trying to cook it shd be enough, i wd think?   

Of course. But experience does help sometimes to improve..Having said that many times, my first try was much better than second or third.

[vincent]

And if you want to be a little more adventurous with the above recipe and if you use the aluminum foil you can do the following:

Fold the foil nicely into a A4 sized pocket by taking the double length, putting the fish on one half, pulling over the other half and sealing (by folding) the horinzontal two ends. Before you seal the last end, pour half a glass of white wine inside the pocket and seal. This would allow the fish to cook in the juice and have some sauce after it is cooked to spread over the fish in the plate. For one large filet you need one pocket. For pieces you can have many in one pocket.

[sgusa]

And if you want to be a little more adventurous with the above recipe and if you use the aluminum foil you can do the following:

Fold the foil nicely into a A4 sized pocket by taking the double length, putting the fish on one half, pulling over the other half and sealing (by folding) the horinzontal two ends. Before you seal the last end, pour half a glass of white wine inside the pocket and seal. This would allow the fish to cook in the juice and have some sauce after it is cooked to spread over the fish in the plate. For one large filet you need one pocket. For pieces you can have many in one pocket.

Beer can grilling

[pipsqueak]

whoa, so many options - i gotta decide what the dead fish chunk is going to be subjected to

will post the results tomorrow.

[feverpitch]

Try this, if you have puff pastry/phyllo dough at home [You might even try toasted italian bread sprinkled with a little olive oil as an experiment] :

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35039,00.html?rsrc=search

Salmon with Puff Pastry and Pesto

Recipe courtesy Giada De Laurentiis


4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
4 (4 to 6-ounce) pieces salmon
1/4 cup sliced almonds
1/4 cup purchased pesto
2 tomatoes, sliced

Preheat the oven to 400 degrees F.

On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.

To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.

..................

It's easy, and therefore less troublesome for a beginner with a chip on her shoulder.

Giada is quite hot, tho I find here recipes to be normally a bit trite, and her mannerisms infuriating. In this case, however, the flavours are kept separate, so gives a good intro to salmon. However, since it's Norwegian salmon, ie, frozen and farmed, I'd suggest you start by curing the fish of some but not all of its odour by marinating it in salt + lemon juice / balsamic vinegar for an hour or so.

[pipsqueak]

Try this, if you have puff pastry/phyllo dough at home [You might even try toasted italian bread sprinkled with a little olive oil as an experiment] :

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35039,00.html?rsrc=search

Salmon with Puff Pastry and Pesto

Recipe courtesy Giada De Laurentiis


4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
4 (4 to 6-ounce) pieces salmon
1/4 cup sliced almonds
1/4 cup purchased pesto
2 tomatoes, sliced

Preheat the oven to 400 degrees F.

On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.

To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.

..................

It's easy, and therefore less troublesome for a beginner with a chip on her shoulder.

Giada is quite hot, tho I find here recipes to be normally a bit trite, and her mannerisms infuriating. In this case, however, the flavours are kept separate, so gives a good intro to salmon. However, since it's Norwegian salmon, ie, frozen and farmed, I'd suggest you start by curing the fish of some but not all of its odour by marinating it in salt + lemon juice / balsamic vinegar for an hour or so.

purchased pesto? BAH!

i may be a beginner with dead fish but ain't compromising by buying PESTO! i grow my own herbs. Giado seems very suspicious and i don't think i trust her. all the ogling you do has coloured your vision, i suspect. all that she seems to say is bake the fish, buy assorted stuff and stack them up.

oh, thanks for posting the recipe. 

[feverpitch]

Try this, if you have puff pastry/phyllo dough at home [You might even try toasted italian bread sprinkled with a little olive oil as an experiment] :

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35039,00.html?rsrc=search

Salmon with Puff Pastry and Pesto

Recipe courtesy Giada De Laurentiis


4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
4 (4 to 6-ounce) pieces salmon
1/4 cup sliced almonds
1/4 cup purchased pesto
2 tomatoes, sliced

Preheat the oven to 400 degrees F.

On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.

To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.

..................

It's easy, and therefore less troublesome for a beginner with a chip on her shoulder.

Giada is quite hot, tho I find here recipes to be normally a bit trite, and her mannerisms infuriating. In this case, however, the flavours are kept separate, so gives a good intro to salmon. However, since it's Norwegian salmon, ie, frozen and farmed, I'd suggest you start by curing the fish of some but not all of its odour by marinating it in salt + lemon juice / balsamic vinegar for an hour or so.

purchased pesto? BAH!

i may be a beginner with dead fish but ain't compromising by buying PESTO! i grow my own herbs. Giado seems very suspicious and i don't think i trust her. all the ogling you do has coloured your vision, i suspect. all that she seems to say is bake the fish, buy assorted stuff and stack them up.

oh, thanks for posting the recipe. 

it was meant as a 15 min quickfix meal recipe. but go ahead and grind your own pesto, roll your own dough, grow your own wheat...

[pipsqueak]

Try this, if you have puff pastry/phyllo dough at home [You might even try toasted italian bread sprinkled with a little olive oil as an experiment] :

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35039,00.html?rsrc=search

Salmon with Puff Pastry and Pesto

Recipe courtesy Giada De Laurentiis


4 pieces of purchased puff pastry, each cut to be just larger than a piece of salmon
4 (4 to 6-ounce) pieces salmon
1/4 cup sliced almonds
1/4 cup purchased pesto
2 tomatoes, sliced

Preheat the oven to 400 degrees F.

On a foil-lined baking sheet, place the 4 pieces of puff pastry. Also place the 4 pieces of salmon, being careful to make sure they are not touching. Sprinkle each piece of salmon with 1 tablespoon of the sliced almonds. Bake for 10 minutes.

To serve, place each piece of puff pastry on a plate. Top each puff pastry with 1 tablespoon of pesto. Top the pesto with 2 slices of tomatoes each. Top the tomatoes with the salmon and serve.

..................

It's easy, and therefore less troublesome for a beginner with a chip on her shoulder.

Giada is quite hot, tho I find here recipes to be normally a bit trite, and her mannerisms infuriating. In this case, however, the flavours are kept separate, so gives a good intro to salmon. However, since it's Norwegian salmon, ie, frozen and farmed, I'd suggest you start by curing the fish of some but not all of its odour by marinating it in salt + lemon juice / balsamic vinegar for an hour or so.

purchased pesto? BAH!

i may be a beginner with dead fish but ain't compromising by buying PESTO! i grow my own herbs. Giado seems very suspicious and i don't think i trust her. all the ogling you do has coloured your vision, i suspect. all that she seems to say is bake the fish, buy assorted stuff and stack them up.

oh, thanks for posting the recipe. 

it was meant as a 15 min quickfix meal recipe. but go ahead and grind your own pesto, roll your own dough, grow your own wheat...

i will too.

you eat your quickfix meal....sheesh! who in the world would BUY pesto? at the very least, buy basil/rocket leaves from the store and make the pesto. all these pretenders! *shaking head*

[feverpitch]

i will too.
you eat your quickfix meal....sheesh! who in the world would BUY pesto? at the very least, buy basil/rocket leaves from the store and make the pesto. all these pretenders! *shaking head*

I guess you need to decide whether you can cook or you can't. I tried to help based on the info. you have provided so far... which is that you can't cook, not at least fish. Which is why I held back the gravlax recipe which is not only time consuming and difficult, but also requires fresh salmon for best result.

[pipsqueak]

i will too.
you eat your quickfix meal....sheesh! who in the world would BUY pesto? at the very least, buy basil/rocket leaves from the store and make the pesto. all these pretenders! *shaking head*

I guess you need to decide whether you can cook or you can't. I tried to help based on the info. you have provided so far... which is that you can't cook, not at least fish. Which is why I held back the gravlax recipe which is not only time consuming and difficult, but also requires fresh salmon for best result.

i agree am no fish expert but i can make my own pesto....i find it amusing that a professional cook recommends "purchased pesto"!

btw, isn't gravlax just cured salmon? why is it difficult? anyway, no raw fish for me.

[feverpitch]

i will too.
you eat your quickfix meal....sheesh! who in the world would BUY pesto? at the very least, buy basil/rocket leaves from the store and make the pesto. all these pretenders! *shaking head*

I guess you need to decide whether you can cook or you can't. I tried to help based on the info. you have provided so far... which is that you can't cook, not at least fish. Which is why I held back the gravlax recipe which is not only time consuming and difficult, but also requires fresh salmon for best result.

i agree am no fish expert but i can make my own pesto....i find it amusing that a professional cook recommends "purchased pesto"!

btw, isn't gravlax just cured salmon? why is it difficult? anyway, no raw fish for me.

well... i need not defend giada de laurentis, but in this case she provides a recipe for a quick-fix meal for an all yankee audience... the rest follows...

as for gravlax ... yeah... but it requires the freshest fish [like in sashemi] and curing has many steps and is time consuming.

[pipsqueak]

i will too.
you eat your quickfix meal....sheesh! who in the world would BUY pesto? at the very least, buy basil/rocket leaves from the store and make the pesto. all these pretenders! *shaking head*

I guess you need to decide whether you can cook or you can't. I tried to help based on the info. you have provided so far... which is that you can't cook, not at least fish. Which is why I held back the gravlax recipe which is not only time consuming and difficult, but also requires fresh salmon for best result.

i agree am no fish expert but i can make my own pesto....i find it amusing that a professional cook recommends "purchased pesto"!

btw, isn't gravlax just cured salmon? why is it difficult? anyway, no raw fish for me.

well... i need not defend giada de laurentis, but in this case she provides a recipe for a quick-fix meal for an all yankee audience... the rest follows...

as for gravlax ... yeah... but it requires the freshest fish [like in sashemi] and curing has many steps and is time consuming.

based on your feedback, giada seems to provide you alll a complete package, not just recipes. but i will pass since i don't trust these modern cooks whose are chosen carefully with TV ratings in mind. as they say, an authentic chef should be plump.

thanks for trying to help.

[fineleg]

based on your feedback, giada seems to provide you alll a complete package, not just recipes. but i will pass since i don't trust these modern cooks whose are chosen carefully with TV ratings in mind. as they say, an authentic chef should be plump.

thanks for trying to help.

 

[vincent]

Well, in general they are men and plump. But not Jamie Oliver. He still looks lik a kid and most of his recipes - though not quick fix - are targeted to beginers (of that kind of recipe).

[feverpitch]

based on your feedback, giada seems to provide you alll a complete package, not just recipes.

actually not. she is pretty, no doubt, but only so far as her mouth is shut. her recipes, as i said, is basically a rehash of how mid-westerners would like to imagine 'authentico spic'. For fingerlickin eye candy and exciting recipes, give me nigella lawson anyday.

[sgusa]

Nigella ? She is beyond plump. Kinda sweet, though.

the hottest person associated with a food show on cable is ...... drum rolls..... Padma Lakshmi ! (Bravo's Top Chef)

[pipsqueak]

based on your feedback, giada seems to provide you alll a complete package, not just recipes.

actually not. she is pretty, no doubt, but only so far as her mouth is shut. her recipes, as i said, is basically a rehash of how mid-westerners would like to imagine 'authentico spic'. For fingerlickin eye candy and exciting recipes, give me nigella lawson anyday.

ugh. smone gave me a book of hers and i find that she writes 3 pages about herself and 1 page on the food. you can have her, finger lickin and lip-smackin! i have seen her shows as well.

again, nothing original in her recipe. yet anudder, capitalizing on her cleavage and obviously, the ploy works on some!

she ain't just about cooking but also about "good living"! heh. "domestic goddess" can't dish out just recipes, can she?  not to mention her motto of "maximum pleasure with minimal effort"! 

[sgusa]

based on your feedback, giada seems to provide you alll a complete package, not just recipes.

actually not. she is pretty, no doubt, but only so far as her mouth is shut. her recipes, as i said, is basically a rehash of how mid-westerners would like to imagine 'authentico spic'. For fingerlickin eye candy and exciting recipes, give me nigella lawson anyday.

ugh. smone gave me a book of hers and i find that she writes 3 pages about herself and 1 page on the food. you can have her, finger lickin and lip-smackin! i have seen her shows as well.

again, nothing original in her recipe. yet anudder, capitalizing on her cleavage and obviously, the ploy works on some!

she ain't just about cooking but also about "good living"! heh. "domestic goddess" can't dish out just recipes, can she?  not to mention her motto of "maximum pleasure with minimal effort"! 

and you wonder why she appeals to men

[pipsqueak]

based on your feedback, giada seems to provide you alll a complete package, not just recipes.

actually not. she is pretty, no doubt, but only so far as her mouth is shut. her recipes, as i said, is basically a rehash of how mid-westerners would like to imagine 'authentico spic'. For fingerlickin eye candy and exciting recipes, give me nigella lawson anyday.

ugh. smone gave me a book of hers and i find that she writes 3 pages about herself and 1 page on the food. you can have her, finger lickin and lip-smackin! i have seen her shows as well.

again, nothing original in her recipe. yet anudder, capitalizing on her cleavage and obviously, the ploy works on some!

she ain't just about cooking but also about "good living"! heh. "domestic goddess" can't dish out just recipes, can she?  not to mention her motto of "maximum pleasure with minimal effort"! 

and you wonder why she appeals to men

nah, i did not wonder about that all! in fact, i understand why she is popular.

unfortunately, i am looking for good recipes, not feel good gushing talk. i ain't seeking to be a "domestic goddess" - she doesn't meet my requirements and her ..err..extra frills are wasted on me.

[LosingNow]

her motto of "maximum pleasure with minimal effort"! 

..and this would appeal to men ?

"as much effort as possible to keep pleasure maximum" .. now, that would be a good motto!

[pipsqueak]

her motto of "maximum pleasure with minimal effort"! 

..and this would appeal to men ?

"as much effort as possible to keep pleasure maximum" .. now, that would be a good motto!

minimal effort from men, perhaps?  i think we have moved far away from norwegian salmons.

[LosingNow]

her motto of "maximum pleasure with minimal effort"! 

..and this would appeal to men ?

"as much effort as possible to keep pleasure maximum" .. now, that would be a good motto!

minimal effort from men, perhaps?  i think we have moved far away from norwegian salmons.

It was never about norwegian salmons .. was it?

[sgusa]

her motto of "maximum pleasure with minimal effort"! 

..and this would appeal to men ?

"as much effort as possible to keep pleasure maximum" .. now, that would be a good motto!

minimal effort from men, perhaps?  i think we have moved far away from norwegian salmons.

I know, da ng poeple diverting good food topics

PS: Did you decide yet what you are going to do with the critter?

[pipsqueak]

her motto of "maximum pleasure with minimal effort"! 

..and this would appeal to men ?

"as much effort as possible to keep pleasure maximum" .. now, that would be a good motto!

minimal effort from men, perhaps?  i think we have moved far away from norwegian salmons.

I know, da ng poeple diverting good food topics

PS: Did you decide yet what you are going to do with the critter?

i have bought ingredients for both your as well as vincent's recipe - 1/4 cup of mustard seeds? sounds a bit scary? i have this chilli infused wine - wondering if i shd use that instead.

[sgusa]

her motto of "maximum pleasure with minimal effort"! 

..and this would appeal to men ?

"as much effort as possible to keep pleasure maximum" .. now, that would be a good motto!

minimal effort from men, perhaps?  i think we have moved far away from norwegian salmons.

I know, da ng poeple diverting good food topics

PS: Did you decide yet what you are going to do with the critter?

i have bought ingredients for both your as well as vincent's recipe - 1/4 cup of mustard seeds? sounds a bit scary? i have this chilli infused wine - wondering if i shd use that instead.

Mustard red wine sauce would be better. The chilli infused wine, well it could just take the focus away from the fish

In anycase, as you can see, the sauce goes in the end, so you can always plate one, taste it and then go with the other option.