Would a cherry gastrique with lemon balm be an intesting sauce for pan
fried Basa? Or would it over power the delicate flavour of the fish?
We have started to serve Basa here at the WildFire Grill in Niagara Falls and I'm trying to find something simple to go with it as a change from the typical butter sauces.
Since I'm in the "Fruit belt" of Ontario and so many fruits and berries are now in season, I'm looking for ways to employ them with the Basa fillets. Any ideas?