For the first installment of “A Plating Palate” – a series in which I’ll explore plating techniques and styles – let’s take a look at how to utilize accessible garnishes like lemons, garlic, and scallions to accessorize fish while maintaining a measure of white balance.

Sue Baldassano, Senior Director of the Chef's Training Program at NGI, is a long-time culinary professional and food tour veteran. Having led numerous tours to Mexico throughout her career, as well as to a handful of European countries, Sue is passionate about traditional ethnic cooking and exposing home cooks to authentic methods.