that was the Wednesday that was.

[lagilman]

Today was spent wearing the editorial hat; writing letters, working on copy, snarling at production scheds... god, I missed this. ;-)

But am eager to put writer hat back on, too.

Other than that, mostly I've spent the day a) plotting Balticon, and b) being taunted by my Israeli publisher as he recounts his meals in Bologna (there for the book fair). And so, I struck back...

tonight's dinner: striped sea bass in a soy-ginger-sesame glaze w/ couscous, and (not pictured) a glass of Tocai Friulana. Nom. Oh so very nom.

Comments

[jslinder.livejournal.com]

See, this is why you impress me sometimes. You even do presentation for solo cooking...

[lagilman]

I spent too long cooking for someone who didn't notice things like presentation. So I learned to do it for my own satisfaction. :-)

Besides, plating's the easy part.

[mtlawson.livejournal.com]

No fair. That looks awesome.

How'd you make the glaze?

(FWIW, I went completely low tech with the wife out of town for a funeral and broke out my grandmother's cast iron skillet and cooked burgers for the crew.)

[lagilman]

3 parts soy sauce to 1 part light honey, brought to a slow simmer, powdered ginger stirred in until it thickens. Brush on the fish (or let the fish sit in the glaze for a few minutes). Sprinkle the sesame seeds on the top of the fish as it cooks.

[mtlawson.livejournal.com]

Baked or broiled?

[lagilman]

The fish? Grilled.

(I have a cast-iron stovetop grill I use for this -- heat it up, sear the fish on either side, then turn the heat down and let it cook more slowly, covered for the last few minutes to keep the flesh moist)

[mtlawson.livejournal.com]

Oh. I want one of those grills for when I can't justify being outside using the grill in mid-winter.

[lagilman]

https://secure.lodgemfg.com/storefront/product1_new.asp?menu=logic&idProduct=3988

I was talked into it by Madame Agent, and then went and got one for my folks, who now use it instead of the broiler for...pretty much everything. Love it.

[mtlawson.livejournal.com]

Thanks for the link! Yeah, Lodge makes some great stuff. If I hadn't inherited my grandmother's cast iron skillet, I'd have bought one from them.