Grilled Fish

Halibut grilled on a skewer with hawayej and parsley, and Italian restaurant-style iceberg lettuce salad. Wine: Pithon-Paillé Mozaïk Anjou Blanc 2017.

A nice dinner with a good Loire Chenin Blanc. The fish recipe is from Ottolenghi's Jerusalem. I am not a fan of iceberg lettuce, so I'm never thrilled when it comes in my CSA box (which, fortunately, is rare). Often I sauté it, but this time I took a play out of Olive Garden's book and used in in salad doused with a very vinegar-forward dressing.