I was walking to the chocolate factory the other weekend to pick up a few bars for a friend when I saw a sign advertising “Fish Club”. I stopped into the store advertising Fish Club and found out that it was a fish CSA. You order by the month and get 1-1.5 lbs of fish per week. The fish comes direct from the coast and is all underutilized and abundant species. I was a little skeptical about the underutilized and abundant part  but decided to go for it as it is a little difficult to find fish around here (well, that’s not entirely true, the farmer’s market has fish). The nice part about Fish Club is that recipes are included so you don’t have to guess how to prepare with new fish species. Originally, I planned to make this dish with whole black sea bass as the recipe suggested, however, that was in the freezer and we picked up a fresh catch of Rhody Fluke so I subbed.

The original recipe called for baking the fish, however, my favorite was to cook fish is by broiling. It is easy, quick and doesn’t make a huge mess. Perfect for weeknights. The addition of the salsa verde really put this into the “special” category for a weeknight. The fish was a hit in our house. Of course, it was bound to be as it included three of Ed’s favorite things: cilantro, capers, and jalapeños.

On the menu for tonight is braised tempeh, sautéed zucchini, carrots & tomatoes with pesto, asian-style baby bok choy & brown rice.

We are moving soon and have been trying to clear out the fridge, freezer and pantry. I’ve had half a sheet of puff pastry in the freezer for quite a few months and hadn’t been inspired to use it. However, as I was pursuing the web recently I came upon a French cooking blog with a recipe for apricot & tapenade tartlets. Of course I didn’t bookmark the page but I did remember the idea. So when I saw apricots at the food co-op I knew what would become of the frozen puff pastry.