Monday 19 January
A trip to Jungle Jim's always
results in fresh fish, and today's fish was porgy - a bright-eyed 2-pounder.
We stuffed him with parsley,
drizzled with olive oil, and roasted at 500º for about 15 minutes. At the end, we sprinkled him with garlic oil
and salt and served on a platter from which we could each pick.
On the side went the Jungle's baby
bok choy, halved, stir-fried with ginger and salt (to keep them distinct from
the fish's garlic flavors), then steamed with some chicken broth until tender.
Even without the bass, we love
porgy.
No comments:
Post a Comment