Salmon with Virgin Mediterranean Sauce

There are plenty of fish in the sea, and plenty of ways to serve them, too. Whether you’re coming back from the beach with your own fresh catch or simply looking to cure a case of Spring Fever in the seafood section of your local grocer, these scrumptious sauces are perfect accompaniments for your favorite source of omega-3s.

Virgin Mediterranean Sauce

¼ cup fresh squeezed lemon juice
3 tablespoons fresh squeezed lime juice
1 teaspoon ground black pepper
1 teaspoon kosher salt
2 teaspoons granulated sugar
2 teaspoons chopped garlic
1 ¼ cup extra virgin olive oil
¼ cup capers (drained)
3 tablespoons fresh parsley
3 tablespoons fresh thyme
In a blender or food processor, add lemon juice, lime juice, pepper, salt, sugar and chopped garlic. Blend at medium speed. While blending, remove lid and slowly drizzle olive oil into the mixture. It is important not to pour the olive oil too fast as it will cause the sauce to separate or “break.” Once all olive oil has been incorporated, stop the blender and pour contents into a mixing bowl and set aside. Remove thyme leaves and parsley leaves from the stems and finely chop. Finely chop the capers. Add parsley, thyme and capers to the olive oil mixture and mix well. Pour one to two tablespoons over your favorite prepared fish. Serves six to eight people.
*Note: Virgin Mediterranean Sauce can be prepared in advance, but do not add parsley or thyme until ready to serve.

Pan Asian Sauce

1 cup olive oil
1 cup minced ginger
1 cup soy sauce
4 cups ketchup
4 cups oyster sauce
½ cup lemon juice
1 cup water
2 cups sugar
½ cup coarsely chopped cilantro

Sauté the olive oil and ginger until tender. In a bowl, mix soy sauce, ­ketchup, oyster sauce, lemon juice and water; add mixture to sauté pan. Bring this mixture to a slow boil. Slowly add sugar over medium low heat and stir for about 5 minutes. If desired, add hot water to sauce to thin. Serve over your favorite prepared fish; serves eight people.

Seabass with Warm Mango Salsa

Warm Mango Salsa

1 cup red onion, charred and chopped
1 quart mango, drained and diced
¼ cup red pepper, diced
½ cup mango puree
¼ cup scallions, diced
¼ cup cilantro, roughly chopped

Peel and slice red onion in two or three large pieces, place on hot grill and cook until outside is charred. Remove from grill and chop into quarter-inch pieces. Combine onion with diced mango, red pepper and mango puree. Heat in a small saucepan until warm. Remove from heat, stir in scallions and cilantro, and serve over grilled fish. Serves eight people.

Photos and recipes courtesy of Bonefish Grill. With two Metro Atlanta ­locations, ­Bonefish Grill specializes in market-fresh fish that’s flown in daily, hand-cut and cooked over oak-burning grills, then served with your choice of mouth-­watering sauces.