Thursday, March 4, 2010

We decided to grill a whole fish tonight. Thank you, oh dear sweet red snapper, for giving us your moist flesh. We treated you with the utmost respect and reveled in every sacrificed morsel. It helps to eat "whole foods" to remind us exactly what we are eating. We had some leftover fennel stems and fronds and lemons so Noah stuffed those in the cavity.

Our trusty habachi... we've used it for years on our small patio and it easily fits in our trunk for a beach trip.

The skin got stuck on the grill, but not too bad, and the smell was amazing! (Maybe not so much for the neighbors but f*ck them!)

Noah braised spring onions with black trumpet mushrooms. Then he crisped up some fingerling potatoes to serve alongside. Chives and tarragon finished it off. So good!

1 comment:

Leah Perlingieri said...

I would like to tackle a whole fish soon--good inspiration. And the pictures are beautiful!