While great seafood often doesn't need much more than a squeeze of lemon, sometimes you want a little something extra. Seafood sauces, particularly in the summer, are best when they're light and bright, so they don't clobber the delicate flavor of the fish.

A fresh herb sauce is a natural accompaniment for seafood. This one has some minced shallots for bite and briny capers, a classic seafood companion. Try with grilled or sautéed firm-fleshed white fish, shrimp, or scallops.

Put your bumper crop of bell peppers and tomatoes to work in this zesty Romesco sauce—thick, smooth, and perfect for dolloping on fish fillets. Works with firm or delicate white fish, salmon, shrimp, or mussels. Also good for grilled seafood, to play off the lightly smoky pepper.

Seafood takes incredibly well to Asian flavorings like sesame oil, soy sauce, and ginger, too. Drizzle some of this light-bodied Sesame Dipping Sauce over sautéed or steamed fish fillets, or use it as a dipper for shrimp.

Finally, I'd be remiss not to suggest a beurre-blanc, a classic butter French sauce for delicate white fish like flounder. With plenty of tangy acid from wine and vinegar to balance the rich butter, it also works wonderfully with sautéed scallops or shrimp. (A little chopped fresh tarragon to finish wouldn't be a bad idea.)

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