I made my Mediterranean meal last night. Well, semi-Mediterranean. The fish I ended up using was barramundinot so much from the Greek Isles, but from Australia. I chose barramundi for the same reason I select most of my fresh fish it was on special. Not only does buying the sale seafood save money, it provides built-in variety. And I get to try something new. It turns out that barramundi is delicious. It is mild and moist. Per the recipe, I broiled the fish, which is officially one of my new favorite cooking techniques. Read more about easy, hands-off broiling in the cooking by technique section. And if you notice in this picture that there are green olives and sun-dried tomatoes, that was my add-in to the recipe. It wasnt the prettiest topping (a little brown), butthe sweetonions combined with the salty capers and olives tasted great.