vizcaina.

Pretty sure I have another post titled this somewhere. For now, some notes on an attempt to refine this into something that looks good on the plate. For starters cut everything raisin-sized. I wonder if you could crust the fish with the almonds. Serve over potatoes?

1 can tomatoes
2 roasted red peppers
2 tsp capers
1/2 cup good green olives
1/4 cup golden raisins
3 cloves garlic
1 red onion
1/4 cup olive oil
1/2 cup water

1/2 cup toasted almonds
4 pieces cod

or

some grandpa potatoes cooked in butter so they're crisp.

+++

canned good.

Ummm, yeah. "In Spain last month" (I will stop using that sentence eventually, promise), I brought a separate piece of luggage with me for transporting home cheap non-gourmet canned seafood. And other stuff. In the end I felt like I wasn't bringing home enough, but I just didn't know what was good and what wasn't, you know how it is, and you hate to lug home 13 kilos of below-average calamares.

Of course this particular can is nowhere near below-average`, because fuck yeah: it's in American sauce. 

OK, so it wasn't unreservedly delicious either: turns out "American sauce" is just tomatoes and white wine. But it wasn't bad, and after a healthy pinch of crushed red pepper and a fistful of cilantro, it was pretty darn good over rice, a bargain for €1.69 or something.

The mussels below: not worth repeating, emphasizing the least attractive qualities of mussel taste and texture, I'll let you imagine what those are. I guess this little post is going to be a reminder for "what (not) to get next time".

The ventresca (tuna belly): I could've just filled up my entire suitcase with this, these cans cost €2 each and it's the kind of thing you easily pay four or five times that for in Amsterdam. I did most of my shopping at Mercadona, the Dirk van den Broek of Spain, and Hacendado is their house brand, it's seeming like one of the best in terms of price/quality.

surimi fasolatedo.

(EDITOR'S NOTE: Ha. So this morning I get a message from Blogger saying that a nine-year-old post of mine has been taken down for copyright infringement. My first thought is naturally WTF, but then quickly...well yes ok it's true I borrowed a few images back in those first weeks of blogging, but I thought I'd eventually mostly given appropriate foto credits.

So then I go look at what post they're talking about and it's the below, a total rant about gross food photography, which, really, is a case where giving a photo credit would've been more ugly and mean-spirited than actually allowing it to remain anonymous.

The photo in question truly is educationally nauseating if you consider its ostensible original purpose, I can only describe it in terms of sick excreted material and bloated viscera. Thus, though I can't figure out why you'd want to claim it as your own...yes it's gone now. But I hope Mars and I are going to both try and draw it by hand later for entertainment purposes and post our results.

Lastly, if you know Mars at all you know that the above photo did not need to be specially taken for this editorial moment, this was snapped last week at the central office with the O'Neill family.)

+++

MOSTLY ORIGINAL POST (AUGUST 2005): I mean this in the nicest way, but...this photo could really only be European, couldn't it? Specifically...yes, German!!!

In other words, the above is not something I'm responsible for having cooked.

We had this fantastic, ghastly book in America called German Home Cooking, or Modern German Cooking, or something of equally nebulously promise, but all of the pictures in it are at least this puke-inducing, both in the presentation and physical consistency of the foods and the morgue/autopsy lighting and styling to which they were subjected. Except that additionally, most of the dishes include things that are actually far grosser than surimi and, uh..."salmon pate" (is what we'll call that puddle of muck) in the photo above. I'm talking about, yes...brains, organs, feet, ears, you name it ("eet ees how you say, vat zee leetle cow seenks viz.")

It was a gift, that book. In that it was given to us. Never did cook out of it much for some reason.

Anyway, before I get to the second spine-tingling installment of Indonesian sandwiches, I have a brief imitation-food-related interruption: what exactly is surimi, and why do I like it. I probably eat it because it reminds me of crab salad, which reminds me of mayonnaise, which who doesn't like to be reminded of. I guess the good news is that it's not too bad for you aside from 4000 artificial flavorings and colorings.

OK so crab salad. Surimi fasolatido? Think solfege, baby...just like you always do.

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rumaroma.

Wellllllll....a lot happened in 2013. We laughed. We cried. We took cat tranquilizers and ate cereal in our sleep. Today: a new day dawns, or it did do some hours ago. And mere moments from now, I shall go crashing noisily out into the spent-firework-littered, empty-streeted wilderness of 2014, my brain steely-eyed (?) and my mettle pre-tested (actually my mettle pre-tested out of 2014 and just skipped up to 2015, totally unexpected), and the whole of my being fortified with an impenetrable (?) combination of a mystic's deluded optimism, the gentle cynicism of the elderly, and the near-silence of the socially fatigued.

Oh right, above is an awesome pho from a couple days ago, and below is the (pre-saucing) Christmas Day continuation of our plan to "have a nice meal together": this is warm-smoked salmon with caraway sauerkraut, leftover mashed potatoes, leftover brown butter, and a little dab of strong mustard on the side. It sure didn't taste like leftover anything: this is what we should be doing with salmon and sauerkraut from now on. The only thing missing was a fresh-baked loaf of pumpernickel.

controversy.

Mimolette and no-knead bread.

Christmas Eve, you say? Can't say it really felt like it, though that's largely on purpose. I guess we've been conducting our own little completely non-controversial War on Christmas for the past several years now, and well, Christmas done officially lost.

To the victor goes the spoils. Hot crusty bread with butter and/or still-controversial cheese? Check. Scallops with balsamic red onion confit, brown butter, and a little mash? Yes. Finishing Season 3 of Downton Abbey? Manliness be damned, yes, yes, yes. We should just go ahead and have a girls' spa day today to clear any remaining testosterone out of my system.

 +++

seared scallops with red onion confit and brown butter.

This is largely a Daniel Boulud recipe, the word confit is his term, though to me this is more of a compote or relish, but yes I'm sure I don't know a hawk from a etc.

2 cups mandolined red onions
1 tbsp butter
2 tbsp balsamic vinegar

5 tbsp butter

8 large sea scallops
1 tsp freshly grated nutmeg
salt
pepper
2 tbsp butter

3 cups peeled potatoes
1 tbsp butter
1 tbsp cream
salt
pepper

+++

with authority.

I should really get a real Surinamese cookbook someday. I had one, but though it was really great-looking inside, or probably because it was really great-looking inside, it fell apart almost immediately, and now I don't know where all of it is. I have two others but they're kind of non-comprehensive and/or super-casual to a fault.

Some Googling has suggested that people make some things like this (callaloo for instance), but I have a feeling it's just one of those homemade improv things that happen b/c you just want something with all these ingredients in it. I also wish I had some lime leaves but I just used them in last week's soto ayam, which is still a really good recipe, actually better than this one, you should try making it next time you want chicken soup. Still, the below was not shabby (and way better the next day, I just never used to trust a shellfish stew the second day, it's a new thing but seems to be working out ok ).

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caribbean fish stew.

1 can coconut milk
1 big piece of ginger, peeled and zhoomed (not as big as pictured above, like 2 inches)
2 shallots, zhoomed
6 cloves of garlic, zhoomed
6 allspice berries
1 tsp turmeric
1/2 tsp lemongrass powder
couple grates of nutmeg
2 tomatoes, chopped
1 scotch bonnet or more ideally 1 tbsp of some kind of habanero/shrimp sambal, or sambal trassi
some amount of water, at least 1.5 liters
salt to taste

400g or some healthy yet manageable amount of kale, chopped fine
some amount of fish or seafood, I used 250g wild salmon and 200 grams bag o' death

+++

gingerly.

Since you know by now that we loves us some dieting around here, how bout let's start an anti-cancer diet, what you got to say about that? Why, you might ask? Why not, I might reply. What exactly does an anti-cancer diet mean? We don't know really.

We do know that turmeric is almost definitely a good fixer-upper, and that it becomes exponentially more bioavailable when you combine it with black pepper and olive oil.

This here is a recipe that ALREADY HAS MOST OF THAT SHIT IN IT (no disrespeck but we was Thug Kitchen long before they was any such thing as a Thug mfkin Kitchen). It's from Cradle of Flavor, and it's for Singaporean black pepper crab, but I'm betting it would be pretty righteous on anything that used to live in the water. 

There's also a super-long version of acar kuning in Cradle of Flavor (more turmeric and useful rhizomes), I'm wondering if a simpler one would do. 

AFTER A LITTLE GOOGLING: No, they're all complicated. This one looks good too.
AFTER A LITTLE TASTING: The below recipe is awesome. But really, unless you "like spicy food", this is probably not for you. I myself am going to keep making it until I'm sick of it. 

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singaporean black pepper paste. 

4 tbsp black peppercorns

8 cloves garlic

3 inches fresh turmeric, peeled with a spoon or 2 tsp dried

3 inches fresh ginger, peeled

3/4 tsp salt

3 tbsp mild olive oil

3/4 cup water

Basically, process the five ingredients in a food processor. Fry the paste in the oil over medium-low heat, about 5 to 7 minutes or until the garlic no longer smells raw. 

If you're going to be adding seafood to this now, add the water and your seafood and cook til it's done. Otherwise just keep it as a seasoning paste and use it over the next week or so.

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pops.

Dinner over at Megasubtiel, Inc. tonight was mega indeed: cucumber gazpacho; scallops in a lime beurre blanc; Ottolenghi's sweet potato wedges with lemongrass creme fraiche, and VDuck sambal green beans prepared to perfection by the hpoes despite my recipe-writing sabotage. A great menu. Then lemon verbena creme brulee. I'm guessing we'll be stealing all of those recipes, or at least the idea that you can have a lime beurre blanc on the same plate with your sambal green beans and that that is a very good thing.

Re sabotage: tonight while hpoes was cooking the VDuck green beans she said "hey, 150 seems a little low for these," and I then realized that when on this website I say to cook something at 150°C, I really mean "150°C", because "150°C" is what you turn the dial on our oven to when you want to cook something at the highest temperature possible, which is not a precise or predictable temperature, somewhere between 200°C and 230°C. But your ovens probably do what you tell them. I'll try to be more precise moving forward.

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fassoulia.

Went into the center yesterday for a drinkie-poo and some sun with the Moop and the KK, ended up on the Leliegracht at Spanjer & Van Twist, where I think I have never ever been before. Pleasant enough place to drink and chat, though in terms of food I'm not sure it would ever be wise to venture beyond the "fried" portion of the menu.

That little neck of the woods sure is picaresque (sic) though. OK, here are some options for tonight's North African-Jewish idea, another Saveur ripoff.

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boulettes de poisson.

400g cod or haddock
½ cup very finely chopped almonds, or almond flour
¼ cup finely chopped parsley
1 tsp ground cumin
½ tsp ground coriander
¼ tsp ground ginger
5 cloves garlic, finely chopped
1 egg, lightly beaten
Kosher salt and freshly ground black pepper, to taste

2 tbsp butter
3 tbsp tomato paste
2 cups stock (I used chicken)
2 cups whole, peeled canned tomatoes with juice, crushed
1 tsp sugar, plus more to taste
1/2 tsp cayenne
1 tsp crushed red chile flakes (I used pul biber)
1/2 tsp ground allspice

1/2 cup chopped cilantro for serving

I served it with buttered rice, yogurt probably would've been good too. These were the "meatiest" fishballs I've ever encountered, not in a bad way.

+++

fassoulia (long-cooked green beans in tomato sauce).

1 large onion, chopped
6 cloves garlic, chopped
1/2 tsp garlic powder
2 tbsp olive oil
1/2 tsp cumin
400g fresh string beans or runner beans
1 can diced tomatoes (2 cups or so)
1 cup beef or vegetable broth
salt and pepper

Cook for 45 minutes.

+++

creole seasoning.

Made a bunch of it b/c Brigtsen's Jalapeño Shrimp Cornbread (below) called for it, recipes for both to follow. With a dollop (yes Vicky) of Creole butter (and/or ancho-maple butter? Frank's Hot Sauce + peach salsa? it would benefit from some optional tangy/sweet liquid-y element) and a side of Brunswick stew or really good chili, this would be completely brutal. As it is, it was a great way to get a tamale fix without all the work of real tamales.

+++

creole seasoning. 

2 tsp onion powder (I found it at the Dirk)
2 tsp garlic powder
2 tsp dried oregano
2 tsp black pepper
1 tsp dried thyme

1 tsp cayenne pepper
1 tsp dried basil or marjoram
1 tsp celery salt (found it at Albert Cuyp)
5 tsp sweet (also known as "regular") paprika

This version is a special Amsterdam blend, just the tiniest bit on the salty side b/c celery seed is harder to find than celery salt, at least it was for me. I haven't A/B tested this against the "Cajun" spice you see in grocery stores here, I imagine that that one adds sugar and MSG/e621.

+++

jalapeño shrimp cornbread.

6 tbsp unsalted butter, melted,
plus more for greasing and serving

4 scallions, finely chopped
1 jalapeño chile, or failing that, 2 green Holland chiles,
stemmed, seeded, and finely chopped
2 cloves garlic, finely chopped

400g raw medium shrimp, finely chopped
1 tsp Creole seasoning (recipe above)

1/3 cup whole-wheat flour
or possibly almond flour,
but we have to test the latter

2/3 cup yellow corn meal
2 tbsp raw/turbinado sugar

pinch salt
(be careful if your Creole seasoning is salty
like ours was)
1½ tsp baking powder
1½ tsp baking soda
1 cup buttermilk
1 egg
healthy couple grindz of freshly ground black pepper, to taste

extra large ramekins

+++

reproduction thoroughly.

Last night's Japanese, which I should make a lot more often: tofu dengaku; Ottolenghi ginger-sesame cukes; salmon teriyaki; brown rice with butter and furikake; a little homemade wasabi mayo just in case. Not pictured: Bibb lettuce with Benihana dressing, really good.

BTW, I really can't say enough about Saveur's instructions for perfect brown rice, it's indeed perfect every time. Basically you cook the rice more like pasta: boil a lot of water (amount hypothetically doesn't matter but I use 1.5 liters for 1 cup of rice), rinse rice under cold water for 30 seconds, add rice to boiling water, boil uncovered for 30 minutes, dump rice into a strainer, drain for 10 seconds, return to pot and cover, steam for 10 minutes. Add butter and salt to taste.

+++

You know, lots of people are bitching about the weather here, but to myself I'm spinning it as "most productive summer ever". No distracting sunny days to take your mind off your to-do list, no nights tossing restlessly in the sweltering heat, etc. Just 55°F and cloudy.

+++

taco tymez.

Since it's The Hottest Day Of The Year So Far, it's fish taco night. All the usual condiments will probably show up (chipotle slaw, pineapple-scallion salsa, guac, pico, etc) plus these two new experiments.

+++

radish and cucumber salsa.

5 radishes
1/2 a cucumber
1/3 cup cilantro
1-2 tbsp white vinegar
1 tbsp raw sugar
salt to taste

+++

peach + blood orange salsa.

2 small peaches
1 ripe tomato
1/4 red onion
juice of a lime
juice of one small blood orange
1/4 madame jeanette chile, seeded, or 1/2 tsp madame jeanette sauce
1 tbsp fresh mint
2 tbsp fresh cilantro
salt to taste

+++

looks like we made it.

Last night's menu started with shrimp and roasted taters with riffs on 3 Momofuku sauces: octo vin; pickled ramp ranch dressing; buttermilk-sriracha dressing. Kind of like a more flexible DIY version of this. The shrimp got someone's attention.

Then, finally, butterscotch pudding for dessert. First warm from the pan, then cold from the fridge. Eeee-yyyaaaaaaayyyyyyy.

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true, grits.

One gift leads to another. A certain giant man donated some uncooked pork belly leftover from a BBQ at his place. A certain tiny commanding presence had previously donated some real Carolina grits to our pantry.

Today the two met in a showdown of epic proportions (the pork belly and the grits).

This is Momofuku's Shrimp and Grits recipe. Yes that egg is big and weird-looking. But this was a total chompfest, another one of those underdog recipes from the book that doesn't seem like it can really be all that special, but in the end the mix of textures and flavors results in something potentially classic that just presses every single right button.

Quick notes to self: 4 to 1 liquid (1 part broth 3 parts water) to grits ratio (with these slow-cooking grits); grits needed 15-20 minutes after the first 5-minute starch thingie neurotic whisking frenzy; and they only needed half the amount of butter called for, though I can see how more would've been ok. Pork belly sugared, salted and slow cooked as if for steamed buns then dusted with smoked paprika: real bacon would've been quite different both in terms of salt and smoke. Just used vegetable bouillon instead of the ramen broth. The shrimp themselves were pure and great, involving a quick salt and oil marinade and some extra spatula pressure.

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by any other name.

Ok, this experiment has been brewing for a few weeks now. Today I find myself mildly hungover and have thus limited my goals for the day to 1) shower 2) grocery shopping and 3) making dinner for Moop since she's continuing her crusade to douche the upstairs (NOTE: my mother has pointed out that "douche" is not a generally understood term in this context, where it means "to clean thoroughly but with a coarse, hurried technique, as if you run a meth lab and you've been tipped that the cops are on their way").

Here is the aforementioned experimental amuse. Turns out that if you accidentally overpuree a batch of the fritter mixture it also doubles as a very mysteriously lifelike veggie burger substitute after you add a little brown rice or bulgur for texture.

+++

kamaboko + black-eye pea fritters with grapefruit-avocado salsa and/or garlic mayo. 

100g surimi (or possibly reversed proportions, 200g surimi and onc cup of peas)
2 cups cooked black-eyed peas, unsalted if possible
1 canned chipotle chile
1 whole scallion minus wiggly roots
2 tbsp cilantro
2 tbsp fresh mint
juice of one blood orange
1/2 tsp smoked salt, or to taste
1/4 tsp smoked paprika, or to taste

1 egg

1 grapefruit, supremed
1 avocado, chopped
1 small red onion, chopped fine
1 tbsp cilantro, chopped, torn, whatever
juice of 1 lime

1/2 cup mayo
1 clove garlic

bottled tomatillo sauce for a-drizzlin'

+++

Don't process the cakes too much. You could actually pulse the surimi and herbs a couple times first then add the beans and egg last, pulse it again, and fry from there.

+++

tamales de camarón.

'
Who else do you know in Amsterdam that can just "decide" to make shrimp tamales because they already have all of the ingredients just sitting around: masa harina, corn husks, prepared green mole paste, Turkish poblano emulators (EDIT: called "peper sivri" at the Dirk), etc.

This was a new recipe for us, from a 30-year-old Mark Miller cookbook, and it was a darn sight easier than what we normally do tamale-wise. Tja we did take a couple of shortcuts, but happily took the time to make the shrimp butter that the tamale dough required (in lieu of lard)...this is a useful condiment.

+++

tamales de camarón con mole verde.

tamales
forthcoming

mole verde. 
3 tbsp tomatillo sauce
1/2 cup chicken stock
1 cup romaine or bibb lettuce
1/4 tsp anise seed
3 Turkish green peppers
1/4 tsp cumin seed
1/2 tsp ground coriander
2 tbsp canned green mole paste
1 tbsp butter



+++

super saloon.

Finally got a scale today. Thus, we have a new MFSDxiv recipe.

I haven't mentioned it here yet b/c I wanted to see how things went, but now it seems like I'm going to be taking this for a while, so it's worth talking about The Big Side Effect: weight gain. If you Google (when can we stop capitalizing that) "mirtazapine and weight gain" you'll find pages and pages of stories about people who gained like 25-50% of their body weight after starting this. It's unclear how much of it has to do with physiological changes and how much is a result of this medication's secondary classification as an appetite stimulant.

For me personally: let me just say that the last several years of dieting while using marijuana combined with generally being cooking-obsessed has all been awesome training for mirtazapine. Now that the first week of colossal cravings has passed, it's just kind of back to low-level munchies with regular fake low blood sugar hunger spikes. I'm so used to ignoring these brain messages during daylight hours that it's really no effort at all to eat correctly.

Also interesting: pre-medication my normal bad eating times would be between say 10pm and 6am. Not being awake during those hours has made a big difference. But also, I mean, really, after you (or I) take this stuff, within 20 minutes you are not capable of snacking or anything else.

But I do feel really bad for people who aren't ready for it in terms of craving resistance and good nutrition habits, they're most likely fucked.

+++

sardines with lemon and tarragon.

1 can of good sardines in oil, drained (my go-to brand is Tagine, available at your local Turk/Moroccan)
juice of 1/2 lemon
zest of one lemon (I know, inconvenient...maybe a whole lemon's juice would also be ok)
1 tbsp fresh tarragon, or more, chopped
1 tsp Dijon mustard
2 tsp capers, chopped
1/2 sweet or red onion, chopped, or if you're worried about your breath/digestion, 1 stalk of celery, chopped

Just combine everything. Good for 3 days in the fridge.

+++

halfspeed.

I post this for anyone else out there who, like me, was Googling for "15mg Remeron/mirtazapine" and "how to wake up" this morning. And the answer is: you just have to wait.

I took it at 11pm, asleep by 11:30, slept til 5:22am (awoken by cat), then again til 8am, then again til 10:30am. From 10:30am til 2pm I was incapacitatedly groggy, crabby, and generally useless. Coffee had zero effect. As of now, almost 3pm, I have finally made it off the couch but can't exactly say I feel like doing anything except going back to sleep. Supposedly this overwhelming drowsiness dissipates after a couple of days, so yeah let's see. Tonight I take it at 9pm in an effort to be out of bed before noon tomorrow.

My tastebuds continue to be the only part of me that's awake, but it seems pretty manageable, no worse than weed munchies except I guess for the fact that you're not actually stoned.

These new tastebuds of mine invented a dessert that's designed to be composed by the tablespoon, so you're not tempted to eat a whole bowl of it.

+++

lemon yogurt with pistachio halva and preserved ginger. 

+++

They (the tastebuds) also desperately wanted to invent some kind of surimi ball yesterday, continuing this white trash scallop idea from a few weeks ago.

Lastly, I apparently require something extremely sweet yet bite-sized. Maybe someone could mail me a couple of Aunt Marie's Bourbon Balls.

And that's about all the brain activity we can muster ATM. Zzzzzz.

+++

a man, a plan, a crab, etc.

This experiment-in-progress will be a little more difficult for you to make if you're not in the American southwest. Tonight's serving suggestion is two salsas: chunky-style homemade avocado salsa (2 avocados, 3 limes, salt, and 2 tbsp of Trader Joe's pineapple salsa) and a really exceptional store-bought roasted tomato salsa from Texas, Mateo's.

The below technique for the cakes is perfect, it was adapted from Cook's Illustrated's very helpful tome The Best Recipe, my additions being the green chiles, a slight uptick in amount of green herbs used, and replacing standard bread crumbs with toasted corn tortillas (not tortilla chips cuz they'd add too much Earl).

I made a couple of extra, because that's how it works around here; I imagine tomorrow one or more of them will become part of a Green Chile Crab Melt (UPDATE: it did). Below is a picture of one waiting for some avocado salsa and/or some sour cream. Garnishes.

+++

+++

green chile crab cakes.

1 lb. jumbo lump crabmeat
4 scallions, green part only, minced
4 tbsp fresh cilantro, minced
1 and 1/2 tsp Old Bay seasoning
3 or 4 tbsp fresh corn tortillas, toasted, rested for 10 minutes then pulverized (roughly 2 tortillas 'worth)
1/2 cup mild green Hatch or poblano chiles, roasted, skinned and chopped
1/4 cup mayonnaise
freshly ground black pepper
1 large egg, beaten

1/4 cup fine cornmeal, for dredging
neutral oil, for frying

+++

Combine scallions, cilantro, Old Bay, tortillas, chiles, and mayo. Gently fold in crab so as not to break it down. Taste for seasoning, add black pepper and if necessary salt, but it should be OK salt-wise b/c Old Bay is salty. Fold in egg. Make 4 semi-spherical patties about 3 inches in diameter andabout 1.5 inches thick. Place on a baking sheet lined with wax paper and refrigerate for an hour.

After an hour, gently dredge cakes in cornmeal and fry in 1/4 inch oil over medium-high heat for 5 minutes a side.

+++

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.

+++

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

+++

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.

+++