On Thu, 23 Sep 2010 01:24:18 GMT, Aussie
> wrote:

>Pan seared Ling, on a bed of tomato, zuchinni, shallot, garlic, and cumin,
>and sprinkled with chopped fresh dill.
>
>
>The SO liked it, she said it all went well together :-)
>
>
>http://tinypic.com/m/dce98j/3

Ling looks properly cooked, but I'd much prefer the fish seved on it's
own with that um, side served as an aside... an overpowering flavored
side doesn't compliment delicately flavored seafood. If you must do
construction (I'd rather the ling served directly on the plate
drizzled with butter) the ling would have been much better presented
atop a bed of yellow rice, with plainly cooked (steamed) veggies
alongside... also cries for a lemon wedge garnish. Your TIAD
combination turns that lovely ling into tofu.