Luken's Seafood at Findlay Market had some little fresh bluefish for not too much money today, so Holt grabbed the opportunity and snagged a couple. They were only about the size of trout, so we did two of them the way Anthony Bourdain does. Here are his words, from Kitchen Confidential:
"Take one fish - a red snapper, striped bass, or dorade - have your fish guy remove gills, guts and scales and wash in cold water. Rub inside and out with kosher salt and crushed black pepper. Jam a clove of garlic, a slice of lemon and a few sprigs of fresh herb - say, rosemary and thyme - into the cavity where the guts used to be. Place on a lightly oiled pan or foil and throw the fish into a very hot oven. Roast till crispy and cooked through. Drizzle a little basil oil over the plate - you know, the stuff you made with your blender and put in your new plastic squeeze bottle? - sprinkle with chiffonaded parsley, garnish with basil... See?"
Indeed, we do see. We used fennel stalks to stuff the fish, and we arranged them like Pisces in Holt's cast-iron skillet. And yes, it was our own home-made basil oil from our own squeeze bottle.The Nice People at the Market had some Nice Beets, so we got a pound and roasted them in the oven (covered, in a casserole - or you can use foil) before the fish went in. Once they were tender, Holt peeled and cut them up (despite his lack of asbestos fingers) and we scattered a little goat cheese over them. There's a reason those two are always paired in Yuppie salads - the creamy tang of goat cheese works well with the sweet of the beet (which you eat).
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