HUNGRY GERALD

Some years ago, HG/BSK had a scenic loft (it overlooked the skyscrapers, mountains, sea) in the magical city of Vancouver, BC, Canada. Vancouver was the food city supreme—the best public market, fabulous Asian restaurants due to the large Chinese, Japanese, Indian, Malaysian, etc. population. Because of its Pacific Ocean location there was seafood galore—oysters, shrimp and other crustaceans, squid, fish (large variety). It was in Van that HG first tasted a favorite fish–John Dory. Don’t know where the name originated but it’s euphonious. Introduction to John Dory was at a stylish restaurant where it was served in a pool of lemon butter sauce, ethereal mashed potatoes and a mound of finely chopped spicy baby spinach. HG/BSK drank a dry chilled white wine from the Okanagan region and were ecstatic. Last night, BSK cooked a large filet of John Dory from Fearless Fish in Providence (also bought hake for another  night). BSK cooked the fish on a sheet pan—it rested on a bed of onions, garlic, pepper, tomatoes–all moistened with  fish broth and olive oil. No butter sauce for health and diet conscious BSK—just squeezes of lemon juice and coarsely ground black pepper. Sensational supper—butter wasn’t missed.