After a weekend of tacos, one day off, then more tacos at Tubby Dog, Emily and I thought it would be nice to have something with more vegetables.   I made a reduction of fennel, tomato, garlic, lemon, black olives and thyme, and served it beneath an amazing head-on Striped Bass I picked up from the guys at North Sea fish.  In addition, we had a side of onion and green swiss chard.

Back to the taco regime on Friday.