Lucky, today the weather was fine, sunny and rather warm (18 degree C). We decided to make good use of the outdoor charcoal grill and grilled some fish.
I made a few shallow diagonal cuts into the thicker part on both sides of the thawed fish, sprinkled and rubbed with salt and pepper (in- and outside) and grilled the fish over charcoal until the fins came out easily. As finishing move I l spooned piping hot oil over the fish just before serving. It was some oil (maybe 1/4 cup - a few tablespoons) heated up in a small pot with 1 teaspoon toasted sesame oil, 1 teaspoon sechzuan pepper, a few dried and crushed red chillies, 1 tablespoon mustard seeds and 1 tablespoon red pepper berries.
As side dishs nothing special: warm potatoe salad made from quartered and sliced potatoes, spring onion slices, red leaf chicory cut into thicker slices. For the dressing I took a few spoons hot broth, oil, vinegar, salt, pepper and a little soy sauce. For warm salad the potatoes must be peeled and cut while hot, soaked with hot broth, tossed with the other ingredients and served quickly.
Due to our tomatoe harvest: Tomatoe salad, just tomatoes cut into slender wedges, red onion slices, sweet balsamic vinegar and sea salt. Some bread.