I Kill to eat!

I Kill to Eat, and I eat…to kill. Another day. Fuel to the body. Necessary? Absolutely. It’s a vicious cycle that could be easily broken if one of the steps were taken out. But I don’t want it to. It won’t happen. Not now. Never. No way…! It’s too much fun being in nature, this time going up and down the cliffs of Palos Verdes, (Southern California) for small table fish. I have to admit, I like variety. And I like to cook. So naturally the menu of the night consisted of fish. And fish! And even more.

It was 6 o clock in the evening when we started preparation. I knew it was time for dinner Right now…so, logically… I began the preparation for LUNCH…tomorrow: Filipino style ceviche. It begins the same process of cooking the fish in limejuices as Mexican style, only later coconut milk, Turmeric, and papaya are added. The fish of choice was Sheepshead which range from 1-25+ pounds. For steaming and ceviche, I like the smaller the better. It was quickly filleted, sliced, and put in a Ziploc, the next step? Add garlic, ginger and salt, quickly expedite it to the refrigerator.

It was only proper to start with appetizer of some Bonita Sashimi caught off Catalina Island, California.

NEXT. My recent trips to Angelini Osteria in LA have seen the Branzino (Mediterranean fish) prepared in an interesting aromatic way. It involves preparing a salt-bread crumb crust mixture layered with thyme, garlic, salt, various other herbs, olive oil, and stuffing the cavity for flavorful fish baked in the oven at 350F for roughly 20 minutes.

The crust is taken off and the fish ends up being UNBELIEVABLY moist, delicious, and extremely flavorful in this simple preparation. We made a cucumber heirloom tomato basil Salad w/ Mozzarella and red onions (also in a fish dish)

To finish the dinner we had Almond-crusted Halibut fillets dipped simply in flour, egg, crushed almonds, salt pepper and cooked in Butter.

Overall it was a GREAT TIME but not without its mishaps: Leaving the butter too long on the saucepan...And accidentally placing an oven-proof glass dish directly on the stove.