Friday, January 04, 2008

fish friday

no, not catholic, but wow. this is a favorite routine.

Kona Kampachi Hawaiian Yellowtail
Kona Kampachi is prized by chefs and seafood lovers for its rich, delicious flavor and firm yet succulent texture, with culinary applications ranging from traditional sushi and sashimi to a wide variety of signature-building cooking methods.

we panfry it without more than a mist of oil, in cast iron after seasoning with lemon pepper and italian seasonings.

we steam some vegetables, broccoli and baby carrots, as well as pan heated peas and corn. only takes about20 minutes to cooke and even less time to inhale. it is THAT good.

our local fishmonger is Champions Fish Market and they are OUTSTANDING when it comes to fresh fish.