Onaga: The Final Frontier

Last night, my dear husband (DH) brought home some onaga, which is a hawaiian red or ruby snapper. Onaga sounds to me like some wonderful place I should visit before I die, or some sushi-inspired sex position I might want to skip. But it's just a pretty little fish, with red and white scales, thick and white flesh, steaklike and firm, moist but not oily. I had never made this fish before. I dressed it as I do all my new fish, with olive oil, lemon, salt, pepper, garlic and fresh parsley from the herb garden. I figure, next time, I can make it more adventurous when I know better how long it needs to cook and how it tastes shining in its own light. I was about to stick it under the broiler when DH suggested that I saute it so it could be golden and crusty. So I did. It stuck to my stainless steel pan but it ended up with a deliciously rewarding crust. And I picked as much skin out of the pan post-crust instead of having dessert. I love crispy fish skin. It's my thing, let it go.

I'm on a low-carb diet, so I made mashed cauliflower with a little butter, olive oil, garlic, and fresh garden chives and I sauteed some bokchoy with garlic, light soy, hot pepper and sesame oil.

I promise, I shall get better at plating/lighting. This is my very first foray into the world of food porn. Thanks for watching.