There are a few different types of sauces that can really bring out the best in seafood. A classic white wine sauce is a great option for lighter fish like tilapia or flounder. Just sauté some garlic in butter, then add white wine and a little bit of lemon juice. Let it all reduce down and you’ve got a delicious, healthy sauce.
For something a little richer, you could try a beurre blanc. This French sauce is made with butter, white wine, and vinegar, and it’s absolutely delicious with fish like salmon or trout. Just be careful not to let it get too thick – you want it to be light and creamy.
If you’re looking for something really different, you could try a Thai-style sauce. These usually have a lot of ginger, garlic, and lemongrass, and they’re often quite spicy. They’re great with fish like tuna or swordfish.
No matter what sauce you choose, make sure you don’t overpower the fish. The sauce should enhance the flavor of the seafood, not cover it up.