ratatatat.

Last night both things came out nicely, but the clear winner of the two was a Basque/Provençal hybrid we'll call a grilled ratatouille with grilled mahimahi. Really great. the only thing I would have changed about it would have been to use cod as originally planned, Costco I'm talking to you.

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grilled ratatouille with grilled cod.

4 cod filets
3 cloves garlic, minced roughly
1/4 cup olive oil
juice and zest of a lemon
1 tbsp thyme
salt
pepper

2 large red bell peppers, seeded and halved
1 eggplant, halved
1 sweet onion, cut in thick rings

1 cup canned tomatoes, chopped
1/4 cup white wine
1 tsp to 1 tbsp pimenton
1 tsp cayenne pepper
2 tbsp balsamic vinegar
3 tbsp capers
2 tbsp kalamata olives
3 tbsp toasted almonds, chopped

fresh basil
balsamic vinegar

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Marinate the fish for 3 hours. Grill the vegetables, let them cool, then dice them. Grill the fish, reserve the marinade, and set the fish aside. Put the marinade in a wide skillet and saute the roasted vegetables plus the chopped tomatoes in the marinade for 8-10 minutes. Add remaining ingredients except basil and saute to integrate flavors, maybe 10 minutes. Add fish and saute until warmed through, garnish with basil and serve. I also drizzled mine with some of dad's top-shelf balsamic vinegar.

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