|Roasted Steelhead Trout with Zucchini Puttanesca|
Ultimately I found some olives, capers, sun-dried tomatoes, and grated pecorino hidden away in those deli containers. There's always garlic and sambal oelek (chile paste) in there too. And on the counter were some less than perfect grape tomatoes. Within a minute, I had already figured that I would do a puttanesca riff on the zucchini to accompany the roasted steelhead.
Really simple procedure: pit the olives, mince the garlic, slice the sundried tomatoes into small batons, halve the grape tomatoes, and prep the zucchini by cutting in half lengthwise and then bias cutting each half. Fire a big sauté pan on high heat and film with olive oil. Add the zucchini and toss a little until just crisp tender, perhaps a minute and a half. Add the olives, sundried tomatoes, and capers. Toss for another minute. Add the garlic and a bit of sambal for spice and cook until you can smell the garlic. Turn off the flame and toss in the fresh tomatoes and a couple tablespoons of the grated pecorino. Feast!