Dinner of Basque dogfish, mixed greens / asparagus

Ross brought me a couple fillets of dogfish / sand shark from his adventure at Assateague this past weekend - high winds, high tides on Friday, moderating through the weekend.

• I found several - not many, but several - recipes online. I then checked Davidson's North Atlantic Seafood. He had a couple and the Basque one caught my fancy, with the ingredients in that recipe not far from what I had in the house. Plenty of garlic, some chopped herbs and hot peppers, in plenty of olive oil, gently cooked atop the stove. I lacked the earthenware pot called for but, cooked in a nice stainless steel skillet with plenty of oil I doubt it was far off the Basque dish. I had a selection of fresh herbs which I chopped together - parsley, oregano - and added a thin sliced chopped shallot, plus the garlic called for and spread over the fish fillets in the already garlic flavored oil. Before serving, crack a good serving of black pepper over. Served simply on a plate with the scented olive oil poured over - delicious.
• Greens and asparagus. Finished allotments of asparagus, chard. Cut the asparagus in two inch lengths. Separated chard stems and parboiled them until tender in salted water with a little half and half added to keep the color - it worked! Chopped chard leaves. Stir-fried in oil in lightly smoking wok: first, a garlic clove minced, a chopped, deseeded jalapeno. Then, in order, for a minute or so each (as needed, ) 3 chopped scallions, asparagus stems except for the tips, the chard greens, the asparagus tips, the chard stems. Then add the sauce and stir until sauce thickens and nearly disappears. (Sauce: 2 tb. mirin, 1 tb. soy sauce, a little lime juice or rice vinegar (2 tsp))
• Nancy made a wonderful salad from arugula fresh from the farm, strawberries from the local CSA, lemon juice, olive oil, salt, pepper.