i like to pair fish with fruit... grilled salmon with mango ginger habanero glaze with a blueberry relish, or chile honey glazed grilled salmon with a ginger cilantro red onion relish, halibut with tuaca chive butter, halibut with a sweet corn and green chile sauce, mango chile sauce with a fresh peach-mint relish......watermelon-feta and basil relish...that sort of thing.....i use whatever fruit/vegetable is in season....this time of year, i would be thinking more chards or kales, roasted beets, acorn squash..what about some sort of sabayon? pumkpin maybe? miso? the other day i was hiking up a 11,000 ft mountain and stopped to take a short break, enjoy the view and have a drink..i was drinking an odwalla juice and suddenly thought, wow! ,what an interesting base to a sauce or glaze they would make.....so many varieties and interesting flavors....just a thought...bdl...i'm blushing already over the aurora nymph sauce!
joey