Cooking one's catch within hours of catching them makes for fresh and delicious fare. Our fresh caught Sea Trout was no exception. Paul decided to bake ours whole, stuffed with a mixture of sauteed Pink shrimp, onion, peppers and celery with a splash of white vermouth. While Paul was busy with his work, I sliced Vidalia onions, large mushrooms and green squash that I coated with EVOO, black pepper and a dash of powdered garlic, and grilled them (to perfection, I might add). Roasted acorn squash with Agave Nectar, capped of a great meal.
Next, the Super Bowl!
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