Pristine seafood doesn’t necessarily require a sauce. But having one can help accentuate the personality of the fish or shellfish on the plate and add color and texture to the overall dish.
The sauce can be as simple as half of a lemon that’s been charred on its cut side—the heat brings out the sugars in the citrus while maintaining some of the fruit’s acidity. It can be a chef’s twist on a classic rémoulade that includes a trendy ingredient but doesn’t push diners too far out of their comfort zone. Or it can be a bright pop of color that works as a dipping sauce for both the seafood and the vegetables on the plate.
Here are five simple and versatile sauces to extend flavor-building options for seafood.
Red Pepper Coulis
Profile: Bright, sweet and sour
Ingredients: Roasted red bell peppers, olive oil, butter, red wine vinegar, mint
Gremolata
Profile: Earthy and fresh
Ingredients: Parsley, lemon zest, garlic, mace, olive oil
Seared Lemons
Profile: Bright but sweet
Ingredients: Halved lemons and a heat source
Seaweed Butter
Profile: Salty, earthy and rich
Ingredients: Butter, dried kelp or dulse, Pernod, cracked pepper and ground allspice
Not-so-classic Rémoulade
Profile: Tangy and creamy
Ingredients: Greek yogurt, mustard, Worcestershire, garlic, scallions, shallot, celery, parsley
