4 cups Shiitake mushrooms, sliced
2 cups tomato concasse
2 tsp garlic, chop
2 tsp shallots Chopped
1/2 cup capers
1/4 cup basil, Julienne
1/2 cup red wine vinegar
1 cup+2 Tbsp olive oil (extra virgin)
2 tbsp Balsamic Vinegar
2 lemons, juice of
Kosher salt and fresh cracked black pepper

Saute the garlic and shallots with the 2 TBSP of olive oil. Add the mushrooms and saute until limp. Transfer these ingredients to a steel bowl and add remaing ingredients except S+P and the olive oil. Toss well and let sit for 15 minutes to allow the flavors to marry. Add oil and season to taste. The fish that this goes best with is a flaky white fish or one without a strong flavor. John Dory, Turbot, Sole or escolar are good fish for this but it does go equally well with salmon or chicken. A nice subtle Chardonnay and Maybe some freshly steamed haricot vert and you are having a grat time. Someone to share this meal with is also prefered.