Friday, April 10, 2009


2 Clementines (too crazy busy to stop)

(somewhat overcooked) Baked Halibut in a citrus reduction
Baked Potatoes
some Wellfleet Oysters

I simply do not get why so many restaurants over-cook their fish. Its either sloppiness (most likely) or fear that the fish isn't fresh enough to stand up to not having its juice crushed out by heat. Every time I have overcooked fish it reminds me how lucky I am to have SS Lobstah around the corner...

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