Sometimes recipes just present themselves to you. Spring is in full swing here, and I have been spending time lately prepping for our annual Greek party, so Greek recipes are on my mind. I'd gone fishing the other day and brought home a striped bass, and it was so beautiful I wanted to do something special with it.

I'd been making a big batch of Greek tomato sauce -- which hinges on the sweet red wine Mavrodaphne and a cinnamon stick -- and was eyeing a couple fennel bulbs I'd taken from my garden that morning. Why not combine them?

After all, remember that tomato sauce is not just for beef and pork: Think cioppino, zuppa di pesce, sardines and mackerel -- all require the sweet, acidic zing of a simple tomato sauce. How was it? Fabulous.

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