Catalina offshore is a local seafood market. We were told about it by a neighbor and watched it make its debut on a travel channel show. I don’t know why it took us so long to make our appearance.
We strolled in early on a Saturday morning side swiping the local chefs and fishermen. A cook behind an enormous stock pot was handing out bowls of piping hot bouillabaisse while we waited for our order. We came for mussels but left with a side of snapper. I love a whole roasted fish, if it’s one the specials at a good restaurant, chances are that will be my choice. But scaling and cleaning a whole fish and then worrying about cooking it has intimated me. But standing in front of this array of fish, I decided this was my time to tackle the snapper.
First up, mussels. We had an amazing dish at a local seafood restaurant a few weeks back.The Mr and I love our shellfish and after 10 years I think we agreed that those mussels were indeed some of the best. I needed to replicate this dish! After intense recipe research I chose a favorite blogger of mine and used this recipe. They turned out better than I imagined, the mussels were the plumpest and juiciest I have ever had and the coconut curry broth was drinkable, like pour in a glass and cheers!
Then there was the Snapper. Since I hooked it on a whim, I really had no idea what I was going to do. I chose to keep it simple and let the fish shine. I grabbed some lemon, herbs and salt. I wrapped it in foil and roasted it, at the end I let it sunbathe under the broiler for a minute.
We delightfully dug in.
Along side we enjoyed caprese and grilled artichokes with an aioli, never forgetting the crusty bread.
It was some good eating!
One thought on “See Food”
That all looks so good! Yum!! Kim, you are some chef! You are not afraid to try new things. That’s a sign of a terrific cook! I send 5 stars to you!