I have no idea what She Who Orders was thinking this week, maybe just hitting some killer sales, but in the space of three hours today I found myself staring at fresh Hawai'ian Mahi, Yellow Fin Tuna, Alaskan Halibut, and Steamer Clams. Such an orgy of seafood happiness. If only there were more people to include in said food orgy.
I feel like putting together a fancy seafood plate for the weekend dinner specials, but on what shall I focus? I have to do something with all of this lovely seafood - it'd be a shame not to do so, and would certainly tack on several decades to my time in Food Purgatory. Freezing fresh seafood definitely earns a few extra tours through the "Food Abuse" level of Purgatory.
Oooh ... Mango Mahi-Mahi (yeah, go ahead and try to remember The Rules of Being Steve from
The Tao of Steve); I have freshly made Mango Chutney sitting in the walk-in, the product of an afternoon when Stef had too little with which to entertain herself. That would be a nice way to showcase the Mahi, and I have managed to pull the Mahi/Mango combo over once before without anyone getting terribly suspicious and falling back on the brown food menu.The tuna is crying out for a ginger-sesame treatment, and the halibut has so many different options. I like my steamers sauteed with white wine, garlic, onions, diced tomatoes, and parsley. Those are always a nice appetizer option.
Hmmm ... a whole night to dream about fresh seafood, to think about what is possible, and then realize what is plausible in Trout Creek, Montana. Aw, hell ... I live to challenge people with the food offerings, so why not go for broke?
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