One of the best things about visiting Cape Cod last weekend was having access to amazing fresh fish. My amazing friend and host, Ellie, is also an amazing cook, so I was happy to let her prepare fish dinners both nights.
The first night we had Striper, aka Striped Bass, that had been pulled out of the ocean within 24 hours of purchase. Ellie placed the fillet in a tin foil packet, doused it with some white wine, salt, pepper, lemon and thyme and basil from the deck garden and let it steam on the grill. Oh my goodness! It was some of the best fish I have ever had.
Let me note, that my bar for Striper is pretty high as my father in law catches quite a bit of it in Avalon, NJ. But something about being on vacation, seeing the pier where the fish come in, having a dear friend do the cooking, made this fish dinner particularly wonderful.
Oh yeah, we also got lobster rolls for lunch. Unbelievably delicious.
Thank you, Ellie, for being a gracious and generous hostess last weekend. And thanks, too, for the over 20 years of enduring friendship. You are the best.
The first night we had Striper, aka Striped Bass, that had been pulled out of the ocean within 24 hours of purchase. Ellie placed the fillet in a tin foil packet, doused it with some white wine, salt, pepper, lemon and thyme and basil from the deck garden and let it steam on the grill. Oh my goodness! It was some of the best fish I have ever had.
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