What are on our dinner table recently?

Recently I practiced the skill of pan fried fish (乾煎魚排). The crisp and smoky taste of fish fillet skin is the most enjoyable part for this type of dish. However, to control the time of cooking and the level of heat is very tricky. So far, my work is still either end of under cook or over cook, which can't make the fish at the most moisture and tender texture. Moreover, this type of dish can't be stand alone and need to have side dishs or source to add more complexity. How to combine different favors still need to try out.
Garlic & olive pasta with Salmon fillet
Butternut squash & carrot stew with Halibut filletHoney rosemary chicken with sweet beet salad paired with walnut source vegetable pastaBig said "the walnut source pasta is like the pasta we ate in Italy at our very frist meal there." Em.....one dish brought back all the good memory.....