steamed whole fish | eattravellaugh

I am racing to leave town and so this is going to be a blog of blurbs and images.

Enjoy!

Skate wing sauteed in butter, onion, garlic, salt, pepper and capers…..

Omelet with garlic, onions, mushrooms, spinach and shrimp.

Omelet with garlic, onions, mushrooms, spinach and proscuitto.

When I lived in Paris the secret to REALLY good fish was to cook a whole fish and to steam it was the ultimate. I have only done this two times since I have been back in the States. I forgot how good it was! Salt and steam on a pompano fish and I devoured it! I added a few spices, but I didn’t need them.

I had an old, dear friend from Boston. We were neighbors. We used to go down to Savenor’s market, a place where Julia Child shopped for her meats. We used to go there and buy sushi grade tuna and take it home and slice it, and dip the raw tuna in soy sauce and wasabi. I forgot how much I loved it. I finally got the opportunity to try it again all these years later…

I decided to share a little of my tuna with my Dulce…

So, when I was in Venice many years ago and then again last year…I went to Trattoria Madonna and ate spaghetti with black squid ink and cuttlefish on top. I had black teeth and the widest smile. I brought back jarred cuttlefish in squid ink…I finally cooked it up and put it over zucchini that was spiralized to look like spaghetti. Gosh, it was better than in the restaurant. THAT NEVER HAPPENS!!!