HUNGRY GERALD

BSK found a whole striped bass at the fish market. Hooray!! Striper is a favorite HG fish. When living in New York and New Jersey, HG ate it often in a good Italian restaurant in Irving Place. The bass filets (cooked to a pleasing firmness) were served in a pungent brodo. There was ample bread on the side to soak up the juices (or a mound of vermicelli with olive oil and hot sauce).This was a lush dish–comforting in cool weather. Last night, visiting daughter, Lesley R., cooked filets of the bass into silky goodness. They got the traditional olive oil/hot sauce gilding and were served on a bed of roasted vegetables with softened chopped garlic. Little bass left over. Everyone had seconds (and thirds). Sumptuous seafood.