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Something Fishy This Way Comes!

Everyone has heard the warning, "fish shouldn't have a smell if it's fresh".  It's true.  

       

A good friend was out last weekend and as a good Pescitarian she ordered halibut.  The next day...


       

...yep, wasn't feeling so great.  "It smelled fishy.  I should have ordered something else."  Hell yah she should have!  Food for thought ;o)

That said, there really is some deeeeeelish ocean and stream swimmers out there (I know, I know, as my Brother says all the time, "do you know what fish do in water?") Okay, whatever... moving on.  I'm extremely particular about fish or seafood for that matter.  I think it goes back to when we were kids and Dad would go on these three week long fishing trips with his buddies every year and insist that we enjoy "the most delicious, fresh stream trout you could ever wish to have on the table."  

                                             


Truth be known, I would have been happier with a bowl of Fruit Loops.  Stream fish is VERY bony, hence the reason I would be the last one sitting at the dinner table, carefully de-boning said stream fish.  Not bad for, at the time, a 9 year old.  Sadly that whole experience put me off discovering some wonderful fish and seafood dishes until well into my 30's.

Fish of choice?  Halibut.  I enjoy Ahi, seared but prefer it with enough wasabi to sink a ship. Shellfish? Hmmm... shrimp of course; fresh bay scallops (wrapped in bacon or with lemon butter).  


                                            

I spent some time in New Orleans in the early '90's and was introduced to crawfish and all that they are... f'ing delicious. 

                                         



 I don't even care that the locals call them "Mud-bugs".  Bring it I say!

                                       
                                          



I'm whipping up a tasting menu for some friends early next week and thought I'd share the menu with you.

First up, Halibut in Pernod Broth with Fennel and Asparagus. 

                                        


The incredible aroma that will float through the house form the broth will be enough to bring the neighbors by (as they often do when i'm cooking to find out "Just what is that you are making?")  

Next, I'll fire up the grill and throw some marinaded Salmon steaks on.  Serve that up with Lemon/Dill butter.  

                                                      

Finally, a crowd pleaser and one of my signature sauces (heck I even sold this to a restaurant in Studio City, CA after I spent an evening cooking for them as a guest chef). That being Poached Halibut with Gorgonzola Sauce.  Then after a little bubbly to cleanse the pallet...  

     




I give you, The Almond Torte and Bourbon Caramel sauce.

                                         



                                           


Boom. Done.

Of course, it will all be deeeeeeeelish!  


So, to recap, if something is fishy, RUN!


                                                          

xoxo


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