food The Pescetarian

Fitty that is a fantastical feast o' fish for fine fish fisting fun!
 
And to think that less than a day ago that those little guys were in the sea.
 
Playin', rollin', tumblin', doin'.
 
Break out the banana leaves.
 
Seared scallops with Pex Pepper's 7pot Primo jelly

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Looks excellent Jay!
 
Orata cooked in aluminium foil with grill, spiced with garlic, onions, sage, rosemary, thyme, fennel:
iMw4y1ibVQKxc.jpg

 
Then i used a sauce i made today with moruga red, douglah, fatalli white, lemon, tomato, onion, sugar, black pepper, salt and a bit of balsamic vinegar:
ibdRsODbsggqhp.jpg

That was good, extremely soft. Surprisingly sauce didn't overwhelm fish taste and was very lemon spiced itself that was nice here. Later i still topped with some lemon juice.
 
Essi that looks great.
 
The fish itself looks like we in America know as drum and probably what we'd call a croaker.
 
Damn goodern' hell.
 
You cooked it so simpo' and just right.
 
You know me.
 
I'd slap that on a taco with pico and cabbage.
 
 
Jay.
 
Scallops.
 
Have mercy.
 
Essegi said:
Looks excellent Jay!
 
Orata cooked in aluminium foil with grill, spiced with garlic, onions, sage, rosemary, thyme, fennel:
iMw4y1ibVQKxc.jpg

 
Then i used a sauce i made today with moruga red, douglah, fatalli white, lemon, tomato, onion, sugar, black pepper, salt and a bit of balsamic vinegar:
ibdRsODbsggqhp.jpg

That was good, extremely soft. Surprisingly sauce didn't overwhelm fish taste and was very lemon spiced itself that was nice here. Later i still topped with some lemon juice.
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Looks great. I cook my salmon very similar except with a slices of lemon and a big chunk of real butter. Surely not as healthy as yours.
 
JayT said:
stainless
I'm at work. We have no CI unfortunately
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:drunk: :drunk: :drunk: WTF?   I thought you were a stone mason. I haven't seen any stainless pans out on construction sites lately. :confused:
 
Scallops look damn good though.
 
My fish guy is the best. Dropped off another load (wankey). 
 
Sum came over. Here's the rundown. 
 
Mahi, blackened spice on the grill. 
Yellow rice, add sofrito w/ jalapeno.
Florida Avocado (not as good as California, but screw off for judging us. Let's see you grow an avocado IOWA!!!! I'm getting a sunburn when you're shoveling snow!)
Pico...Roma Tom, 'Peno, Red Onion, Lime Juice, Kosher Salt
Lime Crema (Lime, Crema, Salt, Lime Zest)
 
So damn good!!
 
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Twisp Life. Holler at Methow Valley!!
 
Jeff H said:
 
 
:drunk: :drunk: :drunk: WTF?   I thought you were a stone mason. I haven't seen any stainless pans out on construction sites lately. :confused:
 
Scallops look damn good though.
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I am a mason, and a cock at a restaurant. About to be a bartender again a couple shofts a week Damn kids want to eat EVERY DAY!
 
Fitty lets just start with the obvious and then I'll axt you a question.
 
The fish simply looks absolutely fabulous (no homo)
 
The lime crema to me is like blood to a vampire.
 
Goes great on fish AND carnitas, machaca, and all kine-o Mexican queezeens.
 
Now the question.
 
HTF did you get a picture of magical floating food???
 
Dats cray cray.
 
Black Betty rama-lam.
 
Butterflied Texas Gulf 16/20 shrimps in olive oyle, garlic, onion, carrot, Vietnamese black bean sauce, and Huy Fong Sriracha.
 

 
Put a schmear of cream cheese down on a couple of flour tortillas and nukem' for about 12 seconds, then load it up.
 

 
Little shrimp cigars.
 
And damn.
 
Goodern' hell too.
 

 
Git' yo' shrimps on y'all.
 
I made shrimp tacos last week - you make 'em look so dang guuuud - I used Rick Bayless Chipolte Lime sauce it comes in a some sort of juice bag container, a bit of pimp slap down action and it was game on
 
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