So before I left the restaurant, I grabbed a bunch of cherry tomatoes, some capers, and a yellow squash. At the market on the way home, I grabbed some banana leaf and a 4-pound pink snapper, figuring that Carter would devour most of it. A 4-pound fish should yield slightly less than two pounds of meat.
At home, I cut up the tomatoes and minced some garlic. Half the garlic I reserved for the fish and the other half I put in the tomatoes along with a quarter cup of capers with some of their brine. To this, I added some extra virgin olive oil to make a quick tomato-caper salsa for the fish.
|Scale, Slash, Rub with Olive Oil, Salt, Pepper, and Garlic|
|After 20 Minutes, Fish Done, Banana Leaf Incinerated|
|Pink Snapper with Tomatoes and Capers; Yellow Squash|