Why are lemon wedges served with fish dishes?”
Lemon pairs very well with most fish, as well as with many other meats such as chicken and even beef. Lemon can also be used to cold-cook fish (as in a ceviche). Lime also works very well. Don’t just use the fruit juice, though. The zest of the lemon can be used to enhance the flavor even further; I like putting shredded lemon zest and a bit of pepper into rice when I cook it, and serve that alongside a filet of salmon baked with a slice of lemon on top. You can also experiment with other citrus flavors; Ming Tsai has a recipe in which which you combine dry jasmine tea leaves, the grated zest of lemons and limes, and various other spices into a dry rub which you pat a halibut steak down in before pan-searing it.
