Baked Opah with Herb Sauce on June 18
There is a local company here that has a fishing boat in Hawaii; they catch local fish then, freeze it on their boat and ship it to the mainland. Even though we like to keep as many of our fresh ingredient purchases as local as possible, we decided to try some of the fish based on the many recommendations we’ve received. I bought two pieces of Opah, which is also called moonfish. I made an herb sauce of cilantro, basil, parsley, garlic, green onion, lime juice, lime zest, and olive oil and baked the fish at 425 F for 20 minutes. I served the fish with wild rice.
Bruce made a salad of arugula, butter lettuce, green garlic, daikon, radish, white cherries, dried cherries, roasted pumpkin seeds, and pickled ginger. The dressing was a blackberry and red wine vinaigrette and the wine was a Masciarelli Montepulciano d’Abruzzo 2005.
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Who We Are
Sunburned and full!
My husband, Bruce, and I live on the beautiful Oregon Coast. We are passionate home cooks and make dinner from scratch almost every night of the week. We shop the farmer’s market, buy as much from local producers as we can, and support the organic, sustainable, and Slow Food movements. We believe that knowing where your food comes from, cooking from scratch, eating well, in season, and together at the table are all part of living healthy. You won’t find many foods from the middles aisles of the grocery store in our house!! This blog is an account of our home-cooked meals for the year 2008 (and now 2009). The way it works is I prepare the main entree’ (I usually don’t follow a recipe–I like to think of recipes as reference and use them to generate ideas) while Bruce usually makes a salad to match. We eat the salad after we eat the main entree’. We learned to eat that way when we visited Italy and prefer it now. We always have a bottle of wine with dinner, so we’ve documented it as well. We don’t go by what’s best with white or red, we just drink what we like. This project started in December 2007 when there were many discussions regarding the frequency in which favorite dishes were made. We determined that the best way to know how often we ate pasta with Bolognese sauce (or anything else) was to document it. We have been doing just that in a journal since January 1, 2008. I then decided that it would be better to put it on a blog; not for public attention, but for easier storage management and transferability of the data. If you happen to stumble across this blog and find it interesting, or would like to know how we made something, let me know–I am happy to share.
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This is a very cool site. Looks like you and Bruce are into cooking at home as much as Peter and I.