MY BROILED FISH

This has Asian twist and a very easy fish dish to make.

Ingredients:

1 to 1-1/2 lbs of fish fillet (I have been using a Peruvian fish using half of the fish of a whole side - you can use salmon as well)

Mix in a separate bowl:

1/3 to 1/2 of sweet pepper sliced

1/3 of an average sizes onion, sliced

1 small shallot minced

4 TB organic ketchup

1TB sugar

2 tsp Worcestershire suce

1/2 tsp salt

1 tsp pepper

1/3 c grape seed or canola oil

2 TB soy sauce

1 inch peeled ginger sliced thinly

Salt and pepper the fish fillet.

Line a broiling pan with aluminum foil.

Spread some oil on the back of the fish and lay on the pan.  Season the fish with a little salt and pepper to taste (about 1 tsp salt total).

Spread the mixture all over the fish trying to cover it around with the mjsxyure.

Broil in Lo or medi flame for 10 minutes. Remive promptly and serve.

Lately, this has been my favorite fish dish to make at home.  Serve with a little rice and vegetable in the side.

BROILED BRANZINO

Branzino or branzini - this is a Mediterranean fish that has good flavor, nice fish texture like a trout, and great for grilling or broiling.

Best to cut the back of the fish from the top of the head all the way down to the tail sliding your fish along the skeleton of the fish.  Open the fish like a book.  You can now remove the fish entrails and cut off the gills.

 Next, you slide the knife flat omg the main skeleton removing it from the flesh from the head to the tail on the other side of the fish bone to remove the entire fish skeleton.  Cut it off from the head and the tail to discard the fish skeleton.

CRAVE FISH BAR

For lunch I'm having their fish tacos.

Fried fish with sautéed cabbage, cilantro, scallions and Mexican cheese.  Served with their own hot sauce.

Definitely light and good value.  Served at lunch time.

This is located on Second Avenue between 50th and 51st street.

But the real deal is between 5-7PM, M-F where all oysters are $1.

Delicious Tuna Lunch

I opted to buy this high end quality Del Bocarte selected white tuna from Spain for my lunch today.

Served with fresh squeezed lemon juice, capers with Dean & DeLuca house baked baguette warmed up about 7 minutes in the oven at 325 degrees Fahrenheit makes a perfect sublime easy lunch.

I made an arugula frisée, with fennel salad to accompany this treat!

Use quality products and it still won't amount to a restaurant cost of this calibre when you figure around an average of 25% for tax and gratuities.

I have the other half for tomorrow!