I had trout tonight. Filleted, salted, fried skin down in butter and herbes de provence, medium heat, until the skin was brown. Then pour in a bit of sake, cover to steam. I wanted something sweet, so roasted some grapes for 5 minutes, pulsed in the food processor, and piled it on the fish. Looked kinda gruesome but turns out the tastes of trout, butter, sake, and sweet grapes go well together.
Problem is, I'm still hungry.