We stopped at Adam's the other day, when I rode shotgun with Joe. It's such an amazing store in which to find awesome ingredients, like the pure ricotta cheese that Aubrey loves. It's fresh from the city and like no other I've tasted in a long, long time. And the fish…
Pretty as a picture and well represented, in terms of what's fresh or fresh-frozen and what is farm-raised. No one should consume farm-raised fish. Period. If you don't have an honest fish monger, don't eat fish. Period.
Pretty as a picture and well represented, in terms of what's fresh or fresh-frozen and what is farm-raised. No one should consume farm-raised fish. Period. If you don't have an honest fish monger, don't eat fish. Period.
On Thursday, cod loins and steelhead trout were my choices. We'd never tried the latter. It looks just like salmon, with veins of healthy omega fat running through it. What a treat, with a topping of honey mustard, EVOO, lemon and a few breadcrumbs,
baked fast at 400 degrees.
baked fast at 400 degrees.
We're on our springtime eating regimen, now, and had a big salad (Elaine/Seinfeld) for lunch… sooooo… we didn't feel guilty enjoying a side of potatoes, carrots and lots of garlic, all mashed with unsweetened coconut milk and a bit of EVVO. No butter.
Sprinkled with paprika and into the oven with the fish for a quick warm-up and some color...
Sprinkled with paprika and into the oven with the fish for a quick warm-up and some color...
Lordy. Sunday dinner was spectacular. And we learned a helluva lot about a species that lives in saltwater but spawns in freshwater. Please Google, if you're so inclined. Meanwhile…
Buon Appetito!
