Berkeley, November 11, 2009—
THE WEEKLY FISH FIX at lunch today, not dinner: but first, a delicious curly endive and radicchio salad with anchovy, garlic, and hard-cooked egg. The fish was Yellowtail jack, about which Wikipedia helpfully states " Opinion on the eating qualities of kingfish varies from person to person": in winter it's a bit oily, but this quality was softened by the aïoli that was served alongside. Fine green beans and boiled potatoes to go with the aïoli, and the flavors lifted with savory, an herb too often neglected.2007 Rueda Blanco, Basa, Telmo Rodriguez
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