At the conference banquet, I was out of luck. The entree featured delicate white fish with a large pickled tomato as garnish. I’m a lifelong fan of pickled tomatoes but they should not share a plate with white fish. They are pungent, overpowering. The fish gets completely lost by their side. Plus, nobody can eat a pickled tomato correctly in polite company. People went at the tomatoes with fork and knife, which immediately got the juice to burst out and soak the fish.
People truly take culinary experimentation too far. If you have a good, fresh piece of fish, all you need to do is not mess with it too much, and everybody will be happy.
Clarissa's Blog 