Can you believe we're in the middle of February, Sacramento? The daffodils in my courtyard are blooming like crazy and it was so sunny outside that I opened all the windows in the cottage yesterday. In fact the weather was so springlike that Mr.S. and I decided to do a little outdoor grilling last night. He grilled up some fresh black cod from Oto's and I whipped up some tangy roasted Meyer lemon salsa to put on top of it. Have you ever had black cod before? If not, give it a try. We love it, it's really mild not fishy tasting at all and the texture is velvety. We paired it with sauteed mushrooms (hen-of-the-woods, oyster and shimeji in olive oil and garlic) and some roasted romanesco (we can't get enough of this stuff). An easy and healthy dinner.
Roasted Lemon Salsa ("Cooking One on One: Private Lessons in Simple, Contemporary Food From a Master Teacher," by John Ash)
2 large lemons (about 1/2 pound), scrubbed*