After a day of all things tarts (and depending on what day it is can drive what happens in our world of tarts), there is still dinner to be made. We tend to eat dinner at home most nights, as much as I enjoy heading out and trying new places, there are very few of us these days who are comfortable floating the expense of eating out every night.
So, much like most of this country, I get home and start figuring out what’s for dinner. I try hard to be organized about meal planning, well, mostly to insure I don’t wander around the grocery store and/or farmers market aimlessly (we’ve all had those days when we’ve gotten home from buying food to only realize we’ve purchased 5 heads of lettuce from various farm stalls and not much else even to make salad with). Luckily, by the fact we’re several farmers markets gives me opportunity to pick up last minute ingredients (like for the rest of the salad).
A few weeks ago I had picked up a lovely piece of halibut and the first (!!) sungold cherry tomatoes of the season among other things at the farmers market. (Oh how we’ll be talking much more about tomatoes very soon.)
Initially I was thinking panzanella salad as a side one night and maybe an asian-ish grilled halibut another. Then I saw NYTimes Mark Bittman’s recipe for Greek Fish
I didn’t follow it verbateum (what fun would that be?). I added a few tablespoons of capers (plus a little brine), a few dashes of hot sauce, and part of an Indian long pepper that I had sitting around in the fridge. All added an extra little snap as the flavors came together. The halibut, which I had roasted on the grill, went into the mixture while I sautéed the last of the snap peas and finished the herbed rice.
If I had been more patient I would’ve snapped the whole dish, but it was late, we were hungry and I had tomorrow’s day of tarts to think about (new fruit flavor!).