aleppo pepper-sautéed tautog, olives, tomatoes; broccolini

Tautog is good.

It’s not Provençal.

And yet, except for the origin story of the fish (and the green vegetable too), this dinner could almost be Provençal, which is always good.

  • two blackfish/Tautog fillets (one pound) from Pura Vida Seafood Company prepared following a recipe by Melissa Clark published in the New York Times 5 years ago, seasoned with salt, freshly-ground black pepper, and a few pinches of Aleppo pepper (Morton & Bassett dried, from Westside Market)placed in a large heavy antique oval copper skillet over a medium-low flame, a quarter cup of Niçoise olives from Chelsea’s Fairway Market (pitted with great difficulty, over more than half an hour, because of their extremely small size), scattered around the fish, cooked for about 4 minutes, flipped and cooked for another 4 minutes, and near the end of that time, roughly 10 ounces of tiny ‘wild Mexican tomatoes’ (since they were cultivated, the ‘wild tomatoes’ were not, technically wild anymore) from Eckerton Hill Farm were tossed into the pan, moved around a bit and allowed to almost break down, the fish and the olives transferred to 2 plates when done, the tomatoes spooned around the fillets and everything sprinkled with chopped fresh oregano from Rise & Root Farm, topped with a drizzle of good olive oil