Rockfish with Peppers, Kale, and Tofu

Some of the fresh-caught Alaskan rockfish that came home frozen this summer was ready to be cooked after thawing overnight in the fridge.

Some sauteed colorful bell peppers, ancho chilies, kale, and onions make the cozy bed on which the bite-sized chunks of rockfish is served.

Rockfish itself was cooked on a pan with a dash of apple cider vinegar, a generous drop of Zenjiang vinegar, and a splash of Braggs Liquid Aminos.

The tofu is my favorite part. Some Kolhapuri Thecha from my previous venture combined with some BBQ sauce plus some Braggs Liq. Aminos forms the flavor sauce. Toss the extra firm tofu cubes with this sauce and bake in a 450 ° F oven for about 25 minutes.

Serve with a side of rice, if preferred.