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« Lucky Fort Point Channel | Main | It was a nice place to watch the game, but... » Monday, January 22, 2007One thing leads to another
Finding whole fish has been difficult at local markets, but lately Whole Foods and other purveyors have begun to offer more than just trout, specifically small red snappers, sardines, and lately Mediterranean branzini. Restaurant chefs have discovered this small sea bass because its size and delicate flavor work well for single portions. Usually you'll see it on Italian menus, roasted or sometimes flash fried. I bought two at Whole Foods, really about enough for three people. I looked through one of my favorite Mexican books, "Cuisine of the Water Gods" by Patricia Quintana. A spicy chili sauce from Tampico and a stuffing of tomatoes, onions, olives and pimentos made an easy and great-tasting dish. All that it needed were a few soft, warm tortillas and a salad. Lovely, except for presentation: The fish drooped off the edge of my regular-sized plates. In restaurants, whole fish are usually served on oval platters. If I continue on my campaign to serve whole fish, I might have to go buy platters. As anyone who cooks knows, there's never an end to the dishware you need. Posted by Alison Arnett at 12:11 PM
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