Need a Fish to Match My Sauce

[alamut]

So... the day before yesterday I whipped up a pretty pleasant beurre blanc sauce. (It's amazing how much time you have on your hands when you ought to be studying for the bar exam ).

There still more than 1/2 of it left over and I'm soliciting seafood suggestions to match it with. A couple of caveats:

(1) I live in the Pacific NW, and while I often buy my shrimp from Florida, I prefer to get most of my fish/shellfish from closer to home.

(2) My wife and I are trying to have a baby so all of the mercury-laden fish (tuna, shark, swordfish, marlin, etc..) are off the menu.

(3) I made the sauce with a Vino Verde (about the opposite of California Chard), so it's a bit more piquant than your average beurre blanc.

With that said, please send us any of your thoughts and suggestions. Thanks for your time everybody.

Alamut

[Fugu]

Pacific NW has plenty of salmonid species, spot prawns and halibut.

[Shalmanese]

Skate is also good and, IIRC, still in season.

[Live It Up]

dungeness crab. I made some recently with a champagne beurre blanc and it was amazing.

[merstar]

Trout, salmon, snapper, sole, and flounder would all work well.