Gone Fishing

I love fresh fish.  The key word is fresh.  Fortunately I live in an area with several real fish stores and a Whole Foods with a great fish department.  That means I can have pretty much anything that's avaiable all the time.

For the last few years, I've tried to eat fish at least twice a week.  That's easy -- there's so much to choose. 

Some favorites:

• Grilled salmon with or without a glaze -- just keep it pretty rare.
• Barely charred tuna -- grilled on the outside, rare to raw in the middle, served with a sauce or a salsa.
• Any thin, white, delicate filet sauteed in a little butter and served in a lemon butter sauce.  Takes five minutes.
• Crab cakes (I don't make them -- I just buy them uncooked from someone who only makes them with lump crabmeat and seasoning and nothing else), broiled until golden brown.  I like cocktail sauce with these -- you may prefer tartar sauce or a salsa.
• Secret Fish - a recipe a first tried at my good friends' Ned and Ray when they lived in Estes Park at 9,800 feet in the Rockies.  So easy.  Spray a casserole large enough to hold the fish filets you're going to cook.  scatter some peeled garlic cloves (how many is up to you -- I usually use 3-4 per serving) over the pan.  Place the fish filets on top.  Cover with a jar (more or less) of Salsa -- as spicy as you like.  I love the Green Mountain Hot for this.  Bake for about 30 minutes until the salsa bubbles and the fish flakes.