Another Friday night during Lent, but not another complaint about cooking fish. Tonight we had fresh sturgeon, straight from the local fish place. Auntie was kind enough to provide, so I was motivated to put in some extra effort on this meal. Cooking the fish was pretty straightforward; drizzle on some EVOO, sprinkle on some salt and pepper, and toss it on the grill. Turn once, and remove it when the internal temperature hits 125°F.
The rest of the meal wasn’t so simple and straightforward, and we ended up with a culinary delight for both the eyes and the palate.
The fish was presented on a bed of couscous and topped with a fresh veggie combo of spinach, carrot, onion, and mushroom sautéed in EVOO and white wine. Then a lemon-butter sauce (finely diced garlic and onion sautéed in fresh lemon juice, clarified butter, and white wine with a bit of salt and pepper added for taste) was drizzled over the top of everything.
Auntie declared this meal was “worthy of a fine restaurant” and “mmmmmmmm!!!!!”. She also said something about not expecting me to be able to pull off a meal like this and that it was very different from the flavor profiles normally used around here.
Something tells me she isn’t a big fan of the chile pepper family…
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I agree with Auntie and you are fortunate to have such a good source of fresh seafood nearby – they seem to have a good variety and I like their assortment of finished products.
As with all good fish markets, they are at the mercy of whatever the recent catch might be. Having said that, their quality is top notch, and they generally have a pretty good selection on hand (at least when I’ve been there). It’s probably a good thing they aren’t closer to home, as they are a bit pricey (you pay for the quality) and I’d likely break the bank if I showed up there every week.