The first fillet (930gr) of the tailor I got last week was used tonight to say goodbye to a good friend going back to Italy ... and what a send off it was I once again decided to rely on good old Rick Stein and did an adapted version of his Pan-grilled king-snapper (tailor in this case) with lemon, thyme and charmoula Accompanied with a good white from the Torras winery in Cataluña (Spain) It really pays off to know your fish and what works with it Happy days!! Wish I took a photo but couldn't risk letting the dinner go cold... there's always the next fillet.
_________________ Il mio mare e i miei fondali sono quelli del golfo de La Spezia
|