A lot going on here at house of Amuse Bouche. Puppies (well, 11 year old puppy, but aren't they always puppies?) needs to have 2 teeth pulled. In case you ever need to know, swelling and a lump under a dogs eye means dental issues. Who knew? She goes in Thursday for the procedure. Cross your fingers please. I love me some puppy I do. She'll need to eat soft food for a few days, so if any of you make your food for your dog, let me know any suggestions you might have. I really don't want her to have the canned stuff...makes them windy dontcha know.
Anyway, what you see above is me trying to branch out and eat different fish.
A recent trip to Captain Marden's had me asking for two little barramundi fillets and a big fat scallop.
The first time I try a new fish I like to keep it simple as possible. Slashed the skin, sea salt and pepper grinds on both sides a searing hot pan and some crispy skin. The scallop was sliced in half and got a few seconds. That lovely bottle of Brix 8 in the background was used as a dressing on some seared baby spinach and garlic and the other side dish was a variation on a warm German potato salad (skip for paleo, ok for primal). I loaded it with fresh dill, chive and scallions. This dish will certainly be a repeat, the fish was sweet, delicious, light and flaky and the skin crisps up great and is thin enough to enjoy eating. Next time I make it I'll work out a recipe and add it here. And there WILL be a next time.
Barramundi is currently farmed in the U.S. only in Western Mass at Australis Aquaculture in Turner's Falls, making this fish not only sustainable, but good for the locavore as well and bringing some much needed jobs to the Western part of the state. Try some, You'll like it.