I’m still trying to figure out this cooking fish thing. But sometimes in my experimentation I stumble across something awesome. It all began with my Vanilla Saffron Imports.
I’m super picky about fish. In fact I never even liked the stuff until I was in college. As a child I had fish sticks and flounder (usually frozen) that my mom would force down my throat. In college, in order to introduce me to sushi, he literally shoved a piece into my mouth when I wasn’t paying attention. It was pretty good, really good actually. So for a while, I only ate raw fish, still nothing cooked.