Mix all ingredients and either serve right away or let the flavors mix for a while.

Serve with the Mahi-Mahi cooked in any style.

Cook the Mahi-Mahi any style (pan fry, baked, broiled).

Sauté the bell pepper and onion until tender.

Add the chicken broth, dill and asparagus and bring to a boil.

When the asparagus is tender add the butter; when the butter is melted it is done.

Sauté the onion in butter until tender.

Add the squash, spices, and broth.

Cover and simmer until tender.

Blend in a blender or food processor.

Return to stove and add enough milk to bring to the desired thickness.

Bring to a simmer and serve with the Mahi-Mahi cooked as you prefer.

Salt and pepper the mahi, dust with flour, and saute in 1 Tbsp butter until golden brown on both sides. Set aside.

Sauté the onion until golden brown; add the apples and lightly saute--it is nice if they get a little color.

Add the curry powder and give it a quick sauté--don't allow it to brown.

Add the cream and reduce to the desired thickness.

Toss in the chard and wilt.

Simmer the shallots in white wine until the liquid is gone, add chicken broth and reduce.

Add heavy cream, allspice, pepper and quince and simmer until it is the thickness you like--I like it reduced by about half. Check if you need salt.

Cook fish any style.

When ready to serve, pour quince sauce over the fish or on the side.

Serve with pasta, rice, or bulgur.