Receta A silent Saturday, some seaweed (and a hot bath)
Personally, I love dinner that stares back. Gutting my first fish was an initiation rite on par with losing my virginity – who knew there was such a dangerous, ravenous individual hiding behind the prim and proper Miss.
Whole fish doesn't sound like fast food, but it is. You put in the time later, boning at the table (better for digestion and conversation). I know most Americans don’t like to work for their food, but unpacking a whole fish is one of my favorite culinary activities. It looks so decedent on the plate – you feel you are playing a game (Operation comes to mind), rather than just eating a virtuous fillet. The protective skin makes quick methods like broiling a real option – there’s no risk of dry, charred flesh. The eyeball is basically like one of those Purdue self-timers – when it pops, chances are it’s done.
‘15 minute’ sea bass and salicorn for 2
2 whole sea bass (8-10 oz. each) rinsed and gutted
Extra virgin olive oil
Coarse sea salt
1 lemon, cut into wedges
Preheat the broiler. Place the fish on a baking sheet lined with aluminum foil. Drizzle with olive oil and add a pinch of salt. Broil five minutes on each side (not too, too close to the flame). Check whole fish the same way you would a fillet – it should be firm, opaque all the way through, and come easily off the bone. Serve whole with lemon wedges.
If you are not having the Queen of England over for dinner, you might include a poubelle de table – literally a ‘garbage plate’ for the bones. (I just push my fish skeleton to one side - because you never really know when the Queen of England is going to stop by for dinner…)
- ½ pound of salicorn, picked over for weeds
- 1 clove of wet garlic, sliced
- 2 tablespoons extra virgin olive oil
- Freshly ground black pepper
Heat olive oil in a medium saucepan, add garlic and stir for 30 seconds. Add salicorn, sauté for 3-4 minutes, until heated through. Finish with a good grinding of black pepper. NO extra salt – the seaweed is plenty salty all on its own.