Catalina offshore is a local seafood market. We were told about it by a neighbor and watched it make its debut on a travel channel show. I don’t know why it took us so long to make our appearance.
We strolled in early on a Saturday morning side swiping the local chefs and fishermen. A cook behind an enormous stock pot was handing out bowls of piping hot bouillabaisse while we waited for our order. We came for mussels but left with a side of snapper. I love a whole roasted fish, if it’s one the specials at a good restaurant, chances are that will be my choice. But scaling and cleaning a whole fish and then worrying about cooking it has intimated me. But standing in front of this array of fish, I decided this was my time to tackle the snapper.
First up, mussels. We had an amazing dish at a local seafood restaurant a few weeks back.The Mr and I love our shellfish and after 10 years I think we agreed that those mussels were indeed some of the best. I needed to replicate this dish! After intense recipe research I chose a favorite blogger of mine and used this recipe. They turned out better than I imagined, the mussels were the plumpest and juiciest I have ever had and the coconut curry broth was drinkable, like pour in a glass and cheers!
Then there was the Snapper. Since I hooked it on a whim, I really had no idea what I was going to do. I chose to keep it simple and let the fish shine. I grabbed some lemon, herbs and salt. I wrapped it in foil and roasted it, at the end I let it sunbathe under the broiler for a minute.
We delightfully dug in.
It was some good eating!