Triggerfish Provincial

[spyro]

Brush zucchini with 1 tbsp olive oil, season with salt and pepper. Grill until tender. Place tomatoes(Roma, cored, peeled, 6) in baking pan with 1 cup of olive oil, top with thyme, garlic, salt and pepper(as needed). Roast in 375F oven 5 to 7 minutes until tender. Saute spinach(leaves,packed, 2cups) and bell peppers(red bell, roasted, julienned,1) in 1 tbsp olive oil, season with salt and pepper. Seanson Triggerfish with salt and pepper, grill 2 to 3 minutes on each side. Place 3 zuchini pieces and 3 tomato halves in serving bowl, place spinach and peppers in center. Place Triggerfish on top of spinach, pur 4 ounces broth over. Pesto Broth - Fresh Basil,1/4lb - Parmesan cheese, 1oz - Garlic cloves,2 - Toasted walnuts,2tbps - Olive oil, 1/2 cup - chicken stock, 2 cups - butter, 4tbps - salt and pepper, to taste.Mince basil cheese, garlic and walnuts in food processor. Mix olive oil. Heat chicken stock, stir in pesto. Whisk in butter, season with salt and pepper.

@ Brush zucchini use medium zucchini, sliced, 1/4in bias cuts, 2, - Fresh thyme leaves, minced,8 - Garlic cloves, minced, 6 - Trigger fish fillets 7 oz each, 4 Worth the time, enjoy!