Whole Foods always has fish specials on Friday. HG takes advantage. Last week HG bought a thick piece of swordfish for Friday dinner and a pound of good looking Pacific sole for Saturday. Total for finny treats was $21. Not bad. HG had the fish clerk cut the swordfish in four thin horizontal slices. HG dusted the slices with flour and sautéed them quickly in olive oil with plenty of lemon juice. When done, gilded them with capers and melted butter (and more lemon juice).BSK stir fried some asparagus and boiled tiny potatoes. Wonderful meal. Saturday the sole was prepared a la Exquisite Maiko, HG/BSK’s talented chef/daughter-in-law. The sole was steamed over baby bok choy in a mix of white wine (BSK sometimes uses sake), sesame oil, soy sauce and garlic. This was served with Vietnamese rice noodles flavored with sesame oil and Vietnamese fish sauce. Sriracha on the side. El Yummy.
Lovely, a much diminished word doesn’t begin to describe this repas, but it is apt because we know love was woven into the conversation between the bites. And the bites were lovely. Light as angels, rich as sin.
Not as lovely as your lush London poached salmon with butter braised fennel. However, we strive. Stop hesitating. Join us in New Mexico for food and fun.