To Cook Is To Heal

My fascination with fish and curry sauces continues to direct my culinary endeavors. Our local fishmonger and his staff carry on to direct our path, by how I want to prepare the fish, and then what is the freshest they have. Now, as they have gotten to know us better, they are holding back some of their best catches for us until we arrive on Wednesday mornings.  This weeks recommendations were either Red Snapper, or Halibut. We ended up with the Halibut because they had a fillet that was screaming out my name... The fillet was a good 1 1/2" to 2" thick and right at one pound, perfect for my initial dinner plans. Fresh Halibut fillet marinated with Black garlic EVOO and S&P I was planning on a curry sauce and knew that the Halibut would be strong enough to support the flavors I was going to throw at the fillet. I decided that I wanted another day to plan the meal so I kept the fillet on ice (in a plastic bag) in a cooler overnight in our extra fridge. Packing...

Knowing how much we liked the Sheepshead in curry sauce last week (Oct 26 post), I made it again this week (Nov 1st). This time working more on my presentation before serving. I did change out the veggies, using fresh zucchini and diced green onions as a finish this time. Plating the fish and curried veggies over rice linguini. Curry is so versatile you can alter your veggies and proteins using what you have in your pantry, or what is fresh and available the day of preparation. Plated before saucing the fish Fillet with sauce 2nd plate with green onion finish My experiments with fish and curry have been exciting and a learning experience. The key is to find a strong enough fish to not get lost in the curry, or to have a fish that has to strong of a texture.  W