Yup, still not able to make a proper tuna steak after this. Every time I walk into the grocery without planning at the end of the day and see the tuna, I nearly shed a tear. So good, but so much time. I'll have to make it for tuna-friendly friends some weekend.
This week I decided I hadn't had a good cod in a while, so I picked up a filet and got cracking. I won't really go into specifics on this one as the basic recipe is to give it a shellacking in flavour and bake at 400 in the oven for 40 minutes (or until visibly flaky).
I worked in a fish restaurant for several years, so I feel like I can make all types of fish to all types of consistencies and yet am still not quite an expert. My personal preference for fish and chicken (though not red meats) is on the dry side.
Here I did a very basic salt, pepper, a little white wine, and smoked paprika. Brussels sprouts were sauteéd in olive oil, salt, and pepper for 3 - 5 minutes.
Your soundtrack for this entry: Amon Amarth - War of the Gods.
This week I decided I hadn't had a good cod in a while, so I picked up a filet and got cracking. I won't really go into specifics on this one as the basic recipe is to give it a shellacking in flavour and bake at 400 in the oven for 40 minutes (or until visibly flaky).
I worked in a fish restaurant for several years, so I feel like I can make all types of fish to all types of consistencies and yet am still not quite an expert. My personal preference for fish and chicken (though not red meats) is on the dry side.
Here I did a very basic salt, pepper, a little white wine, and smoked paprika. Brussels sprouts were sauteéd in olive oil, salt, and pepper for 3 - 5 minutes.
