Easy Sauces to Pair with Fish

This simple mayonnaise-based sauce gets pops of salty, briny flavor from capers and sweet pickle relish, a sharp hit from vinegar, and savory depth from minced shallot and Worcestershire sauce. It's a classic with fried fish but it pairs well with baked fish, too.

Directions:

Combine ¾ cup mayonnaise, 1 ½ tablespoons minced shallot, 2 tablespoons rinsed and minced capers, 2 tablespoons sweet pickle relish, 1 ½ tablespoons white vinegar, and ½ teaspoon Worcestershire sauce in bowl, let sit for 15 minutes, and season with salt and pepper to taste. (Sauce can be refrigerated for up to 5 days.)

Most salsa verdes are made from a simple list of ingredients: parsley, olive oil, lemon juice or vinegar, something brined (capers, green olives, or cornichons), garlic, and anchovies. When done right, this bright green sauce transforms praiseworthy dishes into something unforgettable. It should be a balanced yet bold sauce with a thick, uniform texture. The food processor makes quick work of the chopping. Salsa verde is a popular sauce with swordfish and grilled fish.

Directions:

Pulse 3 cups fresh parsley leaves, 1 cup fresh mint leaves, ½ cup extra-virgin olive oil, 3 tablespoons white wine vinegar, 2 tablespoons minced capers, 3 rinsed anchovy fillets, 1 minced garlic clove, and ⅛ teaspoon table salt in food processor until mixture is finely chopped (mixture should not be smooth), about 20 pulses, scraping down sides of bowl as needed. Transfer mixture to bowl and serve. (Sauce can be refrigerated for up to 2 days. Bring to room temperature before serving.)

Fresh oregano adds bold herb flavor to this easy relish made from pantry ingredients. Purple-hued kalamata olives do the heavy lifting, while olive oil, red wine vinegar, shallot, and Dijon mustard add complexity. It's an intense relish that is best paired with firm, meaty white fish like monkfish, swordfish, or halibut.

Directions:

Combine 2 tablespoons extra-virgin olive oil and 1 tablespoon minced fresh oregano in medium bowl and microwave until bubbling, about 30 seconds. Let mixture steep for 5 minutes, then whisk in 2 tablespoons red wine vinegar, 1 small minced shallot, 1 teaspoon Dijon mustard, and ¼ teaspoon pepper. Stir in ¼ cup pitted and minced kalamata olives. (Relish can be refrigerated for up to 2 days.)

The bright, sweet flavor and bracing acidity of pink grapefruit is the backbone of this fresh relish. The ingredient list is short and sweet: minced shallot, lemon juice, olive oil, and fresh, sweet basil to act as the foil for the tart citrus. This tangy, aromatic relish pairs just as well with rich salmon as it does with pan-roasted white fish.

Directions:

Cut away peel and pith from 2 red grapefruits. Cut grapefruits into 8 wedges, then slice crosswise into ½-inch-thick pieces. Place grapefruits in strainer set over bowl and let drain for 15 minutes; measure out and reserve 1 tablespoon drained juice. Combine reserved juice, 1 small minced shallot, 2 tablespoons chopped fresh basil, 2 teaspoons lemon juice, and 2 teaspoons extra-virgin olive oil in bowl. Stir in grapefruits and let sit for 15 minutes. Season with salt, pepper, and sugar to taste. (Relish can be refrigerated for up to 2 days).

This food-processor relish gets much of its body from slivered almonds and green olives, but the flavor comes from fresh orange (zest and juice) and mint. This relish provides a trifecta of flavor: brininess, richness, and sweetness. Pair it with any white fish, but it's great with salmon, too.

Directions:

Pulse ½ cup toasted slivered almonds, ½ cup pitted and coarsely chopped green olives, 1 minced garlic clove, and 1 teaspoon grated orange zest in food processor until nuts and olives are finely chopped, 10 to 12 pulses. Transfer to bowl and stir in ¼ cup orange juice, ¼ cup extra-virgin olive oil, ¼ cup minced fresh mint, and 2 teaspoons white wine vinegar. Season with salt and cayenne to taste. (Relish can be refrigerated for up to 2 days.)