and a nice big plate of FISH / which is my favourite dish

[na§tee]

but without no money it’s still a wish..

what's your favourite fish? and how do you like to eat it?

i just had salmon with a gruyere and almond crust.. yum.

[HEIRESS]

Mmm fish!

I am lucky that I live in a part of the world where salmon is still relatively cheap. especially in season.

I can get half a fresh fish (wild not farmed) for less than 4 bucks and that will feed 2 people to the brim.

I like it baked with lemon and fresh dill and S&P. nice and plain.

I also liked grilled tilapia with lime and fresh chili. and If I can throw that into a taco with all the fixings then prrrrr.

I miss the days when all the fish our family ate came out of the trunk of some random native person's buick.

so ghetto and so delish/cheap.

[MC Moot]

This a tough choice cause I really like blackened tilapia thai style...and bacala is heritage food to me...and just plain old deep fried halibut and chips...I grew up in a salmon port,working summers in packing plants or on the boats....so salmon is done for me,can't stand it...unless it's a smoked salmon risotto...but I had this twice this summer and it was great...

Salt encrusted snapper:

Ingredients:

1 (4-pound) whole red snapper
1/4 cup chopped parsley
1 orange,sliced
1 lemon sliced
2 bay leaves
1 shallot,minced
1 tsp red pepper flakes
2 tsp fennel seed
1/2 cup olive oil
4 egg whites
1 cup meditearanean coarse sea salt

Directions:

It's important to leave on the head and tail for this

Rinse the fish inside and out then pat dry.

In mixing bowl,combine the parsley,orange,lemon,fennel,bay leaves,shallot, red pepper flakes and a 1/4-cup olive oil.

Stuff the cavity of the fish with 3/4 of the mixture, then spread the remaining 1/4 on the bottom of a roasting pan so the fish will not stick.

put the fish to the roasting pan and rub the skin with remaining olive oil.

In another bowl, whip the egg whites to stiff and then fold in the salt to make a paste.

Smear the salt paste over the entire fish and roast in oven at 350F oven for 30 to 40 minutes.

The egg whites form a hard crust that will crack like a shell as the fish reduces inside.

To serve, scoop the flesh from the fish with a spoon.

Serve with a bottle of Marques de Riscal and a simple rice with a hit of saffron.

(y)