Last week, we were away for seven nights.
And every single dinner, I ate fish. (There are nine pictures above because the two extra were appetizers)
Sometimes more than one kind.
I love fish. The kids? Not so much.
So that means that I don’t cook it too often, and when we’re out, I’ll try and take advantage of the menu and choose items that I don’t get to eat as much at home.
Like last week.
It was glorious.
Salmon. Cod. Flounder. Lobster. Scallops, Shrimp. Crab. And Butterfish.
This was my first time having Butterfish and it was divine. More properly referred to as Escolar, it is, sadly, a more tropical fish, so the odds of me finding it in New Jersey are … slim and none.
And so it goes.
If, however, you have the opportunity to try it, do. It’s like a very distant cousin of the lobster, and it very much lives up to the butter in its name.
And even though we’re back from vacation, the fish continues. Flounder was on sale this week at our local grocery, and the day after I bought a pound of it, I found this recipe for Lemon-Cape Baked Cod. Flounder. Cod. Pretty interchangeable in my mind, although they have slightly different characteristics.
The recipe was ridiculously simple to make. So much so that I made it while chatting with a friend that stopped by to visit last night. Five minutes and it’s in the oven, and twenty minutes later, you’ll be enjoying this full flavor, clean eating, guilt-free dinner.
Taste of Home magazine served it with a Greek Green Bean Medley, but using ingredients I already had on hand, I served the fish over Minute Rice (brown), with a side of avocado.
I did everything but lick my plate clean.
Tomorrow? A newly discovered 9/11 Memorial Park.