One of my favorite sauces to use with grilled seafood is chimichurri. It's similar to a pesto, but much tangier and often with a little heat. It's a combination of chopped parsley, olive oil, vinegar, garlic, chili flakes, salt, and pepper.
Because his family is a true-to-the-bone pancake family, I really wanted him to share with me the secrets to making a good pancake, thin and delicate, perfectly browned on the outside, soft on the inside. He gave me a recipe, one that he has memorized. A set of very specific instructions, the right temp, the right amount of time for frying. I followed it to a tee, and sure enough, the pancakes came out the way I had always dreamed they would.