I can’t call this meal a complete success, since I ran into some difficulty in grilling the halibut steak.   I was trying to avoid a preparation which involved heating an oven on an exceptionally warm spring day, so I opted for grilling it.  I thought it had finished cooking, but when I took the steak off the enamelled cast-iron grill pan and tried to cut into it, both to confirm my assumption and to divide it into two equal portions, I realized my mistake.   Then, in trying to remove the cross-shaped bone in the center, I ended up breaking it into a number of different-size pieces which I then returned briefly to the hot pan.  Ugh.

The aesthetics of the presentation (not to mention the condition of the pan I left in the sink) left something to be desired, but the good news is that the deconstructed halibut actually tasted great, and so honored the shared sacrifices of the very-worthy two vegetables which accompanied it.

• grilled halibut steak from Whole Foods, with chimichurri sauce (oil, lemon, garlic, shallots, red-pepper flakes and parsley);  served with a couple handfuls of really tiny (one-quarter inch to an inch round) potatoes from the Union Square Greenmarket (I think it was the Mountain Sweet Berry Farm stand), quickly-boiled, dried and finished with oil, garlic and chopped rosemary;  and green kale (California, organic) from Whole Foods braised with garlic and oil
• wine:  NAIA 2007 Rueda (Verdejo) by Jorge Ordonez, from K&D Wine