Two Fishes, Two Ways
Sorry that it’s been so long. Things have been a little crazy with finals, but that doesn’t mean I haven’t been cooking! This one is from a little over a week ago.
It all started when my dad bought too much striped bass at the Farmers’ Market while I was home over Thanksgiving. Being the good daughter that I am, I quickly volunteered to bring the deliciously fresh fish back to Midd with me. So there was about a pound of Long Island striped bass in my freezer… this was the base for our Sunday Dinner Club dinner.
I made a fresh tomato sauce, with some capers, and cut the striped bass into cubes, and let it all simmer together until the fish was done. Served with a little lemon, it was the perfect way to end the weekend.
But one pound of fish wasn’t going to be quite enough, so I went to see what I could find at the Co-Op. I came home with a beautiful piece of Wild Alaskan Sockeye salmon, which we broiled in the oven with olive oil, salt, pepper, and lemon juice (thankfully it wasn’t over cooked this time)!
Then I decided that I was craving some kale, so we sauteed that with garlic and olive oil. It was a little overdone, but in a way that made it crispy, not burnt, so it was actually a really fun textural addition to the plate.
Add a salad and a little rice, and I would say it was the perfect Sunday dinner!
More posts to come shortly…stay tuned!