Matt went fishing today as a work outing, and all together, they fought dolphins to pull 30+ trout from the water. He cooked up some of the fish for dinner, and I fixed Vanilla Vegetable Salad (pg 114) and Boulevard Raspail Corn on the Cob (pg 336) to go with it.
Conclusion: Like. Cooking it in the oven ensures it won't be waterlogged, which makes it my new go-to method.
The salad was okay. The only salads that I ever really enjoy would more aptly be described as mountains of cheese and fruit with a little lettuce thrown in, so I'm not a fair judge. For this salad, you toss peeler-thin slices of carrot and yellow squash with a vanilla, lemon, and olive oil dressing, and serve on a bed of lettuce. Dorie says that the taste of vanilla should be "present but not very strong." That's a pretty good description of what you get. The problem with this dish is that it's hard to pair vanilla with dinner foods, so it didn't really work with my garlic fish. I can't honestly think of a full meal that this would complement, unless you use the salad as the meal and add some unseasoned chicken breast. That's not a meal I would want to eat.
Conclusion: Like, though I won't make it often.