Chipotle-Garlic Butter with Lime and Cilantro

This sauce is great over grilled or roasted salmon, halibut, or swordfish.

Serves 4

4 tablespoons butter, softened

1 chipotle chile en adobo, seeded and minced with 1 teaspoon adobo sauce

1 garlic clove, minced

1 teaspoon honey

1 teaspoon grated lime zest

2 teaspoons minced fresh cilantro leaves

salt and pepper to taste

Beat butter with fork until light and fluffy; stir in remaining ingredients until thoroughly combined. Dollop a portion of butter over pieces of cooked fish, allowing butter to melt; serve immediately.

Ginger-Soy Sauce

This sauce is great over grilled or roasted salmon, halibut, swordfish, or tuna.

Makes 1 ½ cups

¼ cup soy sauce

¼ cup rice vinegar

¼ cup water

2 ½ teaspoons sugar

1 scallion, sliced thin

2 teaspoons minced fresh ginger

1 ½ teaspoon toasted sesame oil

½ teaspoon red pepper flakes

fresh ground pepper to taste

Combine all ingredients in a small bowl, stirring to dissolve sugar.

Chunky Cherry Tomato-Basil Vinaigrette

This sauce is great with halibut, salmon, swordfish, or tuna.

Makes 1 ½ cups

1 cup red and yellow cherry tomatoes, quartered

salt and pepper to taste

2 shallots, minced

2 tablespoons fresh minced basil leaves

3 tablespoons lemon juice

6 tablespoons extra-virgin olive oil

Place all ingredients in a bowl and allow to marinate for at least 30 minutes. Pour over grilled or roasted salmon or halibut.

Avocado-Orange Salsa

This salsa is a great accompaniment to grilled tuna steaks.

Makes 1 cup

1 orange cut into segments

1 avocado, pitted, peeled and diced

2 tablespoons minced red onion

2 tablespoons minced fresh cilantro

4 teaspoons fresh limejuice

1 small jalapeño chile, stemmed, seeded, and minced (use less if you prefer)

salt and pepper to taste

Mix all ingredients in a bowl. The avocados will discolor if you make this salsa too far in advance. Cover with plastic wrap until needed.