fishy.

simple, beautiful, not too fishy...i guess you could call it just right. or maybe it's just what the renaissance mama ordered.. well whatever you want to call it.. it's easy & gorge. so get ready to rock this one out on your saute pan. it's sea trout! and it's been on special for the last few weeks at the hollywood market.. and i have been celebrating each time. i start with putting the eye on medium and adding butter (which is going to make it amazing whatever i do) and an herb or two. this first one was probably pretty mellow maybe some parsley & dill... then i wait till the pan heats a bit.. add some citrus juice.. tangerine worked beautifully here.. then i added cut up figs & cherry tomatoes.... put the top on it and let it sit a bit... give them all some time to get to know each other... as they are doing their stare down thing... i pan roast some super thin green beans with a little walnut oil...wait till the pan gets pretty hot (about 4-5 minutes) and add some water, turn it doen to med-low & put the top on slightly so they can steam a bit (about 15-20 minutes with being aware of them every few minutes.. checking in, moving them about etc..) back to the sea trout... turn it over if you want or let it bake in the pan.. either way once it's ready to move on.. i placed it on a bed on paella rice.. added the green beans with a little more walnut oil & voila...the connection between the figs & the tomatoes was almost electric :)

as for the next one...it's the same 'frame' as the first one (meaning all the same steps)... this time with zebra heirloom tomatoes & purple basil.. tomatoes with butter and basil.. stewed for a while with the fish.. oy it was another way to heaven. so light yet substantial. try it and tell me what happens...ps: there were pomegranates at the market today.. i almost fainted.. fall is here and i am going to write about it next..see you in the kitchenxxx