Sunday, May 07, 2006

Back to the Sea

I can't remember the last time I made fish. (I could probably check.) I was dreaming about skin-on fillets, and that meant venturing out to the Asian market for decent specimens. It might cost a little more -- then again, the prices are very reasonable at this market -- but buying a whole fish and having it filleted is the way to go. It means the fillets are fresher, and it's always nice to know that Margy and I are enjoying the same red snapper.

I cooked the fish in a very hot pan and browned the skin a bit. Then I took the fish out and made a quick roux with flour and butter and whipped up a lemon-wine-parsley sauce. On the other burners I had crispy potatoes and sautéed zucchini. I hardly ever cook zucchini, but I was in the mood for it today, and it seemed like it would be a good textural contrast to the firm snapper and crunchy potatoes.


Miss Tanya said...

1. Zucchini are awesome.

2. Are you watching Top Chef?

the cook said...

Hmm... is that the one with Bobby Flay, or Tom Colicchio?