Craig went all out for dinner on Friday night. It was a beautiful day, perfect for grilling fish. We started with grilled scallops--definitely the way to do scallops. The high heat of the grill caramelized the sugars, while the inside stayed moist and tender.
Our entree was a black sea bass Craig got a Champlin's fish market. He stuffed it with lemon, rosemary, and thyme, and grilled it with asparagus. A little skin was lost on the flip, but the fish was amazing. We agreed that a little fat would not have been out of place, either as an avocado salsa, or (my idea) bacon, somehow cooked on/in/with the fish. It was perfectly done and fresh and delicious. We drank our new favorite white, the Jean Marc LaFage.
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