During the early part of the year Lisa and I started adding more fish to our diets, which was pretty difficult since neither of us are big fish eaters. Thankfully I have a really good source for fresh seafood, and every week when I shop I always look for something new to try and to blog about. I don’t want you to think we stopped eating fish, just because I haven’t posted much this summer, but since there are only a few types we really enjoy, we tend to stay with those. I know what your saying, I could prepare them differently add new sauces, and even venture into fusion cooking…..sigh Remember me? Old School, aka Dinosaur….. Now I’m not saying that all of these new techniques are bad or that all of those elaborate sauces are evil, it’s just that I tend to stay with a very classic Mediterranean way of preparing fish and meats.
The belief is simple, all you really need is olive oil, salt and pepper, throw in some fresh herbs depending upon what your cooking or serving it with and your in business, simple, healthy and to the point. This is even more so when I prepare something for the first time, because if it isn’t good this way, and I need to cover up the flavors with different flavors, why am I eating it? Now after I’ve tried it, and feel that another cooking technique or a sauce might enhance the flavors, that’s a different story, but if I have to change the flavors just so its palatable, then it’s off my menu. That’s the way I worked in my restaurant days and that’s how I cook at home and at school.
Again, that’s not to say any other way is wrong, its just how I prepare fish. The only flavor enhancing technique I truly enjoy is marinating, and I tend to lean towards extreme flavors when I marinate, Asian being my favorite. Ginger, Soy, chili paste, and that’s exactly how I will prepare this Rockfish the next time we have it for dinner.
The verdict on the Rockfish, it was not great. It did have a nice texture, but the flavors were too mild, it had a strong similarity to cod in flavor and texture. I think in smaller portions it would fry very well, served on a nice brioche bun with lettuce, tomato and tarter sauce, or lacquered with a soy balsamic glaze. Now that would really make thatRockfish into a show stopper!
I know it almost sounds like a contradiction, but there’s nothing to hide with this fish, it just needs a little help. For my side I had to go with fresh jersey tomatoes from my garden, it’s been a terrible year for tomatoes with all the rain, but the ones we are getting are incredible…..I’m going to miss them this winter. I also had some left over mac and cheese which was the perfect compliment to the Rockfish. I baked the left over mac and cheese, but lately I’ve been making a quick stove top variety, very similar to the blue box instructions only substituting shredded extra sharp cheddar ( I do like the 3 and 4 year old aged cheddar’s), for the orange day glow cheese we grew up with ! Just cook your pasta, and drain it add 2 butter, a little milk and lots of shredded cheddar. It all melts together very nicely and is really a much better alternative to the blue box!
I would suggest giving the stove top variety a try, you won’t be disappointed and it takes only a few minutes more than it takes to cook the pasta!
There are no recipes for today, due to the simplicity of the meal, but if you have any questions on the preparation of the rockfish or the mac and cheese, just leave it in your comments or email me directly and I will gladly answer your questions.
You still have a few more days to stop by Amelia’s Spicing Pecans and like their facebook page, the winner will be drawn for my next post so head on over and check out the page, and see which variety you would like. With the holidays coming, not only will they make a wonderful addition to your baked goods, but also a great gift for friends and family!
Autumn is finally upon us and I’m looking forward to crisp cool nights and all of the great flavors of the season, this is my favorite time of year!
Have a great week my friends!