It isn't Cordon Bleu, but tonight we had pan-roasted Patagonian Toothfish, aka Chilean Sea Bass, for supper. The name change, evidently, is for the US market.
I was delighted by how flavorful it was. Very buttery and flaky! Am I the last member of the family to discover this delicious fish?
1 comment:
I've never heard of it. I think the Atlantic coast gets quite different fish than the Pacific coast. We are supposed to use monkfish tomorrow night and I am substituting other white fish from a local shop, which buys local caught fish. (A local shop for local people). I was able to get trout and scallops, though.
We live so close to the ocean (3 miles) and yet the kinds of fish we see for sale are very limited. I don't know what happens to all the delicious, but odd looking fish they must catch.
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