When planning a fish entree for entertaining, are you surprised that I have a few opinions and preferences on the topic? The last thing you want to serve is a slick slippery slice of something that's downed in minutes. No, fish requires extra effort to sustain interest, enjoyment and sparkling conversatoin. So I lean towards dishes like this hearty recipe for herb roasted striped bass, a textbook example of the heights fish entrees can achieve.
It's easy to be led astray. Salmon is delicious, plentiful, and lends itself to numerous tasty treatments. Lusciously rich, "bacon of the sea" is salmons's nom de stage at Springy Banks. Yet still, yet still… it's rather common. Common in its ubiquity, not common as in "that ain't nothin' but common old trash fish from some stanky fish farm." Save salmon home cured Mexican Gravlax ifor the Nachos Olga recipe, or try threading ribbons of salmon on skewers for a summertime mixed grill.
Bouillabaisse, the multi-culti Marco Polo Squid, David Letterman lobster, Soft Shell Crabs in Black Bean Sauce — yes. Broiled cod, halibut filet, sole meuniere — simple pleasures yes, but Spectacular? Not so much.
Which brings us to the big catch: a beautiful whole specimen. Ask yourself, "What would Henry VII do?" Or maybe, "If Teddy Roosevelt had hooked this wild striped bass, how might he bring it to table?"
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Our local East Hampton sriped bass has a nice meatiness to it, knife and fork food — so extra points for setting the table with your under-employed fish knives. And if you have fish carving and serving pieces, all the better.
Ok, the fish. Fresh — same day if you can get it. Have your fish guy (fish monger is too pretentious even for me) clean it. Fill inside and out wtih herbs and roast. Five minutes to the inch at the thickest part is the rule of thumb I picked up somewhere along the way, but with the bones and all, I add a bit more time to be sure the meat will come cleanly off the bones. You don't want to be wrestling with it while all eyes are on you when you carve.
We presented our fish with Potatoes Lorenza de Medici, but you're just going to have to wait a couple of days for that recipe.
Some parting thoughts: Know the size of your oven before you get the fish. And plan on at least 1 lb. of fish (weighed whole) per person.
Here's the link to the recipes for Herb Roasted Striped Bass.