For the side I sliced up some radicchio and apple from the CSA and tossed the salad with olive oil, sea salt, and red wine vinegar. It went well with the fish. To cook the fish I lightly dusted the sides with cornstarch and cooked it in a couple of teaspoons of olive oil. When it was still a bit under-done in the center I threw in the shrimp and sprinkled the whole bit with a good shake of the Aleppo pepper. As soon as the shrimp started to curl I deglazed the pan with some dry sherry, which made a little bit of light pan sauce. A really lovely dinner for one, and incredibly easy.
Tonight I will probably nuke that mac and cheese.
Thanks for reading,