Tag: fresh fish

Oysters in Fontainebleau

After walking around the Chateau Fontainebleau I realized I had worked up a hunger. As I walked down an alley I saw this cool old fish stand. I bought 2 oysters. 1 was an expensive one and the other was a not quite as expensive one. They were both enjoyable as I sat in France and ate a couple oysters and sipped a beer.

Oysters provide our bodies with protein, iron, omega 3 acids, calcium, zinc, vitamin C and contain no cholesterol.

The guy at the counter shucked them for me so all I had to do was squeeze a lemon wedge and enjoy.  

Bon Appetit.oysters

Seafood Guide and Watch.

The Monterey Bay Aquarium puts out a sustainable seafood watch guide booklet that recommends to avoid the following due to over fishing and/or harmful conditions-

https://www.bu.edu/scnc/2013/02/23/nothing-fishy-getting-better-acquainted-with-sustainable-fish-varieties/

Cod Pacific (imported)
Cobia (imported farm raised)
Crab King (imported)
Grenader
Lobster (Brazilian)
Mahi Mahi (imported longline)
Monkfish
Pacific Snapper/Rockfish (trawled)
Shrimp (imported)
Tilapia (Asian farm raised)
Tuna (skipjack, tongol, canned)

It goes on to say minimize the following consumption due to mercury levels-

California Halibut
Caviar Sturgeon (wild imported)
Chilean Seabass
Dogfish (US)
Lingcod
Marlin (striped pacific blue)
Orange Roughy
Salmon (farm raised including Atlantic)
Sharks
Swordfish (US & imported)
Tuna (albacore, bigeye, bluefin, yellowfin)

Visit www.edf.org/seafoodhealth or www.seafoodwatch.org
for more information.

Marinated Fish for Grilling

marinated fish

“SIMPLY AWESOME TASTING !”

Halibut, Chilean sea bass or shrimp work well. In this photo you see thick fresh halibut fillets and fresh sea bass fillets after having been soaked overnight in a delicious marinade I found at a local Santa Monica market.

The marinade is an island blend sauce that was perfect. I then topped the mix with a pineapple ring, covered and let sit in the fridge. The ingredients pictured in the pan were thrown on a grill for a few minutes on the patio of a local architectural firm for a ‘Friday Fun Lunch’ organized by a cool office manager. The fish was served with potato salad, grilled shrimp, grilled salmon with a rosemary lemon sauce and a side of mixed fruit chutney and it was simply delicious.