We were supposed to have this dinner on Thursday but shortly before 5 o’clock we were put on advisory to be ready to evacuate due to a wildfire on the ridge behind our house. So we spent an anxious few hours waiting to see what would happen. Many thanks to all the fire fighters and coordinators from our town, county, and state for putting together a response that stopped the fire before it got totally out of control. Anyway, we never got around to making this dish and settled for some scrambled eggs later in the evening.
I constructed my low bowl with raw kale on the bottom, a terrific melange of sauteed onions, garlic, eggplant, zucchini, and fennel next, a perfectly roasted piece of tilapia (thanks to John) on the vegetables, and a spicy, sweet tomato sauce on top.
The sauce was made by combining a can of Original Ro tel with a couple of tablespoons of ketchup, a squirt of sriracha, a half teaspoon of both sugar and fish sauce, and the juice from half of a lemon. I plunge blended it to get a smooth sauce. It went well with both the fish and the vegetables.
I think that our tilapia dinner was a pleasure to behold with its bright colors and delicious to eat!