To Cook Is To Heal

  Our "gone fishing Wednesday" has again brought us a new and exciting local fish.  Tripletail.  Tripletail When we met with our fishmonger this morning none of the employees had sampled this fish yet. This is unusual for them, or this is not a common fish in the area and I'll bet they are all going to give it a go tonight.  Caught this morning on a line, these fish are another mild, flakey white fish. Though the flesh color does have a nice reddish hue to it.  Since none of the employees had tried it, one of them brought out the "chef". He was very helpful explaining the fish and comparisons and asked how I was going to prepare the Tripletail. He was pleased with my answers and mainly said not to overcook the fillets, no problem here. Anyway, tonight's dinner fair is; Tripletail with brown butter, balsamic vinegar shallot sauce, artichoke, roasted red pepper tomato bisque, and a side of Asian cucumber salad. W

Gone Fishin’ Our usual Wednesday fishing adventure continues to be a learning experience. Living in Colorado for over 40 years we were not able to find “fresh fish” other than trout. Now that we are in South Carolina, 30 minutes from the beach, a whole new world has opened up. A world overflowing with choices.  What fresh caught fish will we try this week?… Today our fishmongers recommendation was “Gray Triggerfish”, another local favorite. We also again, went for our go to fav, “Hogfish”.  We will be freezing the Hogfish for another day; it is a strong enough fish to handle a quick freeze. Total bill was $63. for 10 servings of proteins, or 5 meals for the two of us.  We have given up on Cod, even fresh Cod. There is no flavor in the fish meat, you have to add flavor. Cod was our go to in Colorado because it kept well, flavored okay and was good.  Now that we have so many types of fish to choose from, what the locals like we will give a try, again and again. L...