Think beyond the lemon wedge. These delicious butters, chutneys, mayo's and more will dress up your favorite cooked fish without overpowering its delicate taste
Stir capers into room-temperature butter with chopped fresh dill or dried dill weed.
Puree roasted red pepper or mash with a fork. Stir into mayonnaise with a dash of Tabasco and slivered fresh basil.
Crush croutons and saute in butter until golden. Mix with Parmesan and finely chopped parsley. Season with dried or chopped fresh oregano and basil.
Mexican avocado salsa
Stir chopped avocado and tomato with minced jalapeno peppers and red onion.
Flavor mayonnaise or sour cream with a dab of Dijon mustard, chopped fresh or dried tarragon and minced shallots or garlic.
Grate or chop English cucumber and stir into yogurt. Season with pinches of cumin, cayenne and salt. Stir in chopped fresh mint.
Chop tomatoes and pitted kalamata olives, and stir with minced sun-dried tomatoes and garlic, plus sliced green onions. Add enough olive oil to coat.
Whisk a little sesame oil into some bottled vinaigrette. Add sliced green onion and toasted sesame seeds.
Mix diced mango and red pepper with minced jalapeno peppers
and garlic. Flavor generously with jerk seasoning mix. Moisten with vegetable oil.
Blend a little Thai curry paste into your favorite chutney. Stir in sliced green onions and chopped cilantro.