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Archive for the ‘Seafood’ Category

Plated Calamari and Hijiki Salad

Plated Calamari and Hijiki Salad

Pickled Hijiki Salad

Pickled Hijiki Salad

Fresh calamari is still around the local shops and it is cheap! Sometimes they’ve even cleaned it already for you. A great time saver as this can be an arduous and dirty process. Quick fried and tossed with a hijiki salad. You can kick up one from the seafood shop with some vinegar and spice or soak some dry hijiki and pickle it yourself. We used a hot and sour vinaigrette left from another dish. Let the calamari cool very slightly before tossing the salad. Serve immediately. Good Stuff!

 

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Whole roasted black sea bass, Tautog.

Spring vegetable stuffed  black sea bass.

I love this town! Fresh fish almost literally falls from the sky right into your lap! We went right into the garden and gathered some savories – garlic scapes, peashoots, and onion bulbils, the partially developed onions resultant from the huge flowers the onions have borne all spring.

 

Cleaned, scored and arrayed about are the stuffing, garlic scapes, peashoots, and onion bulbils.

Cleaned, scored and arrayed about are the stuffing, garlic scapes, peashoots, and onion bulbils.

Stuffed the fish liberally, oiled it, seasoned heavily with salt and pepper, a few lemon slices, et voila – into the bag, en papillote.

 

 

en papillote

en papillote

The grill is hot, big bed of coals. Oil the bag very well or it will burst into flames. Cover the grill somewhat tightly, while it needs some air, too much will cause a conflagration! Ten minutes. Remove from heat, remove from bag, remove from bone. Serve with cold white wine – Mearsault?! Good Stuff!

 

 

 

 

Good Stuff! Tautog en papillote!

Good Stuff! Black sea bass en papillote!

 

 

 

 

 

 

 

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Nemo – Found

Niceness on the half shell

Niceness on the half shell

019What’s for dinner? Trudge through a foot of salt slush and grab yourself some cold water oysters. Very cold water oysters. Bottoms up! Good Stuff!

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Plated with crisp potato, tomato vinaigrette, and braised Tuscan kale

Assembled ingredients

Fresh Cod and a deep craving. My wife has been asking for Asian flavors, went for one of my favorite dishes from an old Pac Time/Pac East menu. Made a tomato vinaigrette with some marinara, added some ginger, coriander, cardamon, and clove along with some Chinese black vinegar. One peeled tomato cut in quarters for the plate. Some braised Tuscan kale, used guanciale for the fat and spices, some ginger, basil, and shallot. And the star, barely cooked cod, about mid-rare. Cooked the potato crisps ourselves, but they work just as well from the can. Good Stuff!

 

 

Guanciale with ginger and shallot.

 

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Broilin’ Hot

Flounder fillet seasoned with parsley butter and breadcrumb

Satisfactorily broiled flounder

Special thanks to Cochran’s seafood of Crescent Beach. Fresh flounder fillet, 6.95 a pound. About ten dollars a pound less than the fish markets that are open more than eight hours a week. So he keeps limited hours, you know the fish is fresh! Served with black beans and rice and braised arugula. Good Stuff!

 

 

 

 

 

Plated with black beans and rice and braised arugula

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Speckled Spectacle

Finally got a bait under the blues

Plated with garam masala seared okra and rosti

After weeks of throwing spoons, wildeyes, and plugs at Matanzas inlet, finally got through the blues and recognized the tentative strike of the aptly named weakfish, or speckled seatrout. What a beautifully iridescent blue angel. Ate it neat and tidy with some cast iron seared local okra and rosti. Good Stuff!

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Matanzas blufish fillet with kumquats and meyer lemon

Much like your humble blogger, the bluefish have fled south for the winter. There is, however, nowhere to hide from our hunger! This sizely snapper was taken from beneath a school of fingerling blues in the Matanzas inlet. While he likely enjoyed the company he was keeping, we enjoyed him in the company of some fresh sugar snaps, cilantro scented polenta, and a kumquat and meyer lemon butter. Good Stuff!

 

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