Triggerfish Provincial

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Medium zucchini, sliced, 1/4in. bias cuts, 2
Olive oil, divided use, 1 cup plus 2 Tbsp.
Salt and Pepper as needed
Roma tomatoes, cored, peeled, halved, 6
Fresh thyme leaves, minced, 8
Garlic Cloves, minced, 6
Spinach leaves, packed, 2 cups
Red bell pepper, roasted, julienned, 1
Triggerfish fillets, 7 oz each, 4
Pesto broth (Recipe follows), 2

1. Brush zucchini with 1 Tbsp. olive oil; season with salt and pepper. Grill until tender.
2. Place tomatoes in baking pan with 1 cup olive oil; top with thyme, garlic, salt and pepper. Roast in 375F oven 5 to 7 minutes until tender.
3. Sauté spinach and bell pepper in 1 Tbsp. olive oil; season with salt and pepper.
4. Season Triggerfish with salt and pepper; grill 2 to 3 minutes on each side.
5. Place 3 zucchini pieces and 3 tomato halves in serving bowl; place spinach and peppers in center. Place Triggerfish on top of spinach; pour 4 ounces broth over.

Pesto Broth
Fresh basil, 1/4 lb.
Parmesan cheese, 1 oz.
Garlic cloves, 2
Toasted walnuts, 2 Tbsp.
Olive oil, 1/2 cup
Chicken stock, 2 cups
Butter, 4 Tbsp.
Salt and pepper, to taste

1. Mince basil, cheese, garlic and walnuts in food processor. Mix in oil.
2. Heat chicken stock; stir in pesto. Whisk in butter; season with salt and pepper.