I love squid, but you don't often see it on menus in any form other than deep fried calamari. This is a nice appetizer, or a light dinner if you served it with some nice greens.

1 Japanese eggplant cut into wedges about 3 inches long.
3 or 4 Tablespoons Soy Sauce
1 teaspoon of sesame oil
1 tablespoon of honey
A few basil leaves cut fine (Thai basil would be nice here)
1 glove of garlic sliced thinly
Cayenne Pepper
Some sweet asian chili sauce

5 or 6 small squid tubes, cleaned.

In one pan saute the garlic in a little vegetable oil. Add the eggplant and fry over high heat until lightly coloured. Dissolve the honey in the soy sauce and add to the eggplant along with the sesame oil. Cook until the liquid has been absorbed and/or evaporated. Sprinkle with a little cayenne and set aside.

In a really hot grill pan, lightly grill the squid. Don't overcook the tubes, they turn into tasteless erasers if overcooked.

Lay the eggplant on a plate and arrange the squid tubes on top. Dot a little of the sweet chili sauce over and around the squid and sprinkle with basil.

Add 2 minced garlic cloves to a pan with some olive oil and melted butter
Add a cup and a half of small (or cherry) red and yellow tomatoes in sliced half or quarters
Cook til tomatoes are slightly soft, stirring gently.
Sprinkle in a couple of tablespoons of grated parmesan cheese and stir til it melts into the oil and and tomato juice.
Add salt and pepper to taste.
Squeeze in a little lemon juice.

Push the tomatoes mixture off to the side and place two sole fillets into the centre of the pan. Cook each side for ~ 2 minutes.

Lay salad greens on two serving plates place a sole fillet on each plate.
Spoon the tomato mix over the sole and greens.

Peach Salsa

Peel and dice 1 large peach.
Seed one large jalapeno pepper and mince
Chop a small handful each fresh mint and cilantro
Grate a tiny amount of ginger
Mix above together with the juice of 1/2 a lime.
Allow to macerate for a half hour.

Cumin Lime Snapper

Mince 2 small garlic cloves
Grate the zest of 1 lime
Melt 1 TBSP of butter in a non-stick pan.
Soften the garlic then add the lime zest, 2 tsp of cumin, a pinch of dried chilli flakes.
Fry 2 snapper fillets for 1 - 2 minutes each side.

Remove any pin bones and break the fillets up into small pieces.

Serve with corn tortillas and cold beer.