Fish, Veg, Veg, Veg

Menu: baked wrapped tilapia again * eggplant relish again * three-tomato salad * tilapia-influenced coleslaw

I don’t usually re-run recipes quite so quickly, but we enjoyed the baked wrapped tilapia from my first post so much that I went ahead and did it again. This time instead of the chile garlic sauce, I used fresh hot peppers from this morning’s farmers market run, but otherwise it was unchanged.

I used a few of the ingredients … the wasabi oil and chopped garlic … to make a dressing for shredded cabbage for slaw… I added some chile garlic sauce, a little bit of Steen’s cane syrup for sweetness, Steen’s cane vinegar, a splash of mirin, and finally a spoonful of Miracle Whip light to finesse the line between creamy slaw and vinegary slaw.

For the eggplant relish, again, I roasted two small heirloom ivory eggplants from the farmers market in the same 400-degree oven with the fish packets and a red bell pepper. I chopped the peeled pepper and eggplant together and stirred in a drizzle of balsamic vinegar. That was it.

Finally, I sliced three kinds of heirloom tomatoes purchased at the market this morning, ground fresh sea salt over, and sprinkled a chiffonade of basil over.

I would definitely do it again.