Monday, December 04, 2006
I felt like cooking fish fillets. Margy was in the mood for a whole fish. Guess who won?
The Asian market provided another fine specimen, a red snapper, which I adorned with herbs, lemon, and olive oil and then slipped under the broiler. The fish was moist and succulent -- the "cheek meat," as my parents would call it, was especially delicious -- but the crispy skin was the best part.