The Bluefish Specials for this Evening Are [listen]

Olive Oil
Poblano Pepper (halved, seeds removed, roasted, puréed)
Light Cream (to smooth)

Vine Ripe Tomatoes (thick slices, roasted)
Garlic Cloves (roasted)
Olive Oil

Bluefish (fillet, baked)
Sea Salt (sprinkles)
Lemon (squeeze after)

Couscous (wheat)

Romano Potatoes (thick slices bakes semi-crisp on both sides)
Canola Oiled Cooking Tray

Basil Leaves (slightly sautéed, sandwiched between the slices)
Olive Oil

Apricots (diced, sautéed in a wok until a syrupy mush)
Olive Oil
Sour Cream (added after)

Flour, Salt & Pepper (coating)
Bluefish (fillet)
Canola Oil