This recipe was so good that we had to share it.

Serves 2.

1 lb bluefish fillet 1 small onion, minced 2-3 cloves of garlic, minced 2 tblsp olive oil 3 tblsp capers 1 large tomato, diced 2 tblsp chopped fresh dill 1 tblsp balsamic vinegar

Lightly saute onion and garlic in olive oil. Preheat the oven to 500F. Place the fillet in a lightly oiled baking dish with the skin-side down. Cover it with onion-garlic mixture and tomatoes, then capers and dill. Drizzle olive oil and balsamic vinegar. Roast for 15-20 minutes or till the fish becomes opaque.

2003 Rosemount Estates Shiraz is OK. Much better than the 2002 vintage but, not as good as 2000 which was the best year.