While everyone else is bitching about his wang or her thang, I’m going to just plug along and talk about what I know.

AND WHAT I KNOW IS SEAFOOD!!!

I hear so many people asking me how to prepare fish.

“Give me some good fish recipes, Henry!”

The wonderful thing about seafood and fish is that the less you do to it…the better.

Let me repeat that seafood tip

THE LESS YOU DO TO YOUR SEAFOOD AND FISH…THE BETTER!

Simple, fresh and fragrant should be the guide you use to make a spectacular dish.

I rarely bake fish. I rarely bread fish.

What I do is marinade, grill, sear or saute fish.

Fresh herb, fresh produce and quite frankly either butter or olive oil is all you need.

Seafood loves acidic flavors too like lime, lemon and vinegars, so a perfect answer to any piece of fish is a simple home-made vinaigrette.

Try a simple piece of fresh Rainbow Trout for example. Saute the fish in a pan with a little butter, sprinkle a little fresh thyme, salt and pepper on that bad boy and cook until nice and golden on the flesh side. Then put that on top of some farm fresh roasted fingerling potatoes that have been tossed in olive oil and garlic,  add a few tender stalks of steamed asparagus and then drizzle with a sun dried tomato vinaigrette and you my friend have  made yourself a dish that would cost you over 20 bucks in a place such as Fin.

“Keep is simple stupid”, is a favorite saying of mine.

Vinaigrettes are the key… they are simple, light and fast.

Try it

SQUEAK SQUEAK!