You made *what* kind of sauce?

Yesterday I took delivery on a surprise cod. (Yes, that's cod, not C.O.D.) The fellow at work who is the prime beneficiary of the hot hot hot beef jerky taste test had been out fishing over the holiday weekend and was distributing largesse to assorted appreciative types. They'd quick-frozen it on the boat so it wasn't thawed enough for dinner yesterday, but today I skinned and filleted it and popped it under the broiler. Cod being a fish of ... delicate flavor (when fresh), it needed a good sauce. Looking around me in the kitchen, my eyes fell on the lone ripe fig that I'd picked on Tuesday and the small mustard pot that I'd filled with mustard for the barbeque but now wanted to wash out. Hmm. Slice up the fig, add orange juice to cover, several dollops of mustard, then simmer until very soft. Press through a sieve and return to the stove to simmer until thick. Spread on a plate and place the broiled cod on top of it. (Serve with steamed green beans spritzed with garlic-flavored olive oil.) Mmmm.