This is a terrific fish, and I’ve said so before. When I came across this site, where the first writer’s story, written only 4 years ago, pretty much sums up the more usual, negative American attitude toward the ‘sea robin’, or ‘gurnard’. Things may finally be changing however, thanks to some savvy fishers and their loyal customers. Years …
Search for sea robin - 19 results found
sea robin, tapenade; garlic-chili-grilled patty pan, lovage
The sea robin was delicious, but I think I overdid the garnish this time. It really didn’t need the bed of arugula, especially since I was sprinkling the fish itself with some torn fresh basil. I was trying to hard to use the arugula I had in the refrigerator door while it was still sprightly, but also I …
sea robin, tapenade; tomato; yellow beans; arugula
(in something of a statement about my at-least-intermittent compulsiveness, the various heirloom cherry tomatoes are already divided into two quite equal shares before the rest of the course has been finished; but they were pretty) But it really wasn’t about the tomatoes, and in fact they were barely even an afterthought. It was about the …
sea robin, tapenade; haricots verts; tomatoes
Note to self: This was my second outing with sea robin, and the result was even more delicious than the last time. I absolutely do not understand the fact that this fish is still so unappreciated. My memory of sea robin goes back to my first and only experience of fishing in Atlantic waters. It …
sea robin fillets with tapenade; okra; tomato salad
Note to self: The fish was astoundingly good, in both taste and texture, and the vegetables, which actually happened to be what I had on hand, excellent accompaniments. There really are other fish in the sea. And some of them are scrumptious. Please do not tell anyone about the ‘sea robin’, or ‘gurnard’, who might not discover this …
dolphin, leek, chili, micro scallion; tomato, mint; puntarelle
Paul wanted me to go home with the sea robin, which was actually less than half the price of the dolphin he was selling. Speaking as my fishmonger, he said that by cooking and then writing about it on this food blog I might be able to expand the market for a very under-appreciated fish, …
garlic/chili/spring shallot-basted tilefish, zest; okra; chard
It’s not really much “like lobster”, as some would have it, but it is a sweet fish, in more than one sense. I’ve written a bit about tilefish in an earlier post. It’s difficult to imagine that it was once included within that hoary commercial seafood classification, ‘trash fish’, along with, among others species I would now consider delicacies, …
Porgy, squash-coppa-chili-lime bed, micro scallion; greens
This is the meal I referred to in my previous post, the dinner I described as less than simple and less than minimal, at least in the context of my usual practice. I’m no longer sure how I came upon the recipe. It may be that my mind started wandering after I had seen ‘Sea Robin’ on Blue …
prosciutto, red greens; spring garlic and agretti spaghetti
Making do. I mean that I had a choice of pasta, and more than one interesting ingredient to make it shine, and I decided the day before not to look further. When I found that even with the special element I had picked it would not really be much food, and realizing that we would …
halibut with lemon oil, roasted tomatoes, wilted red chard
As a word, ‘halibut’ means ‘holy butte’ (butt spelled with an ‘e’ at the end). The name is supposedly derived from the combination of the medieval English words for holy and butte (the combo has everything to do with traditional Catholic food obsessions, and ‘butte’ here is the general term for flatfish, not a part …