I Stopped at Ahearn's on the way home today. I am
usually drawn to the dry sea scallops immediately, but
I also scanned the fish case for some nice fin-fish fillets.
At first I thought I saw frogs' legs, which are certainly
good but not typical of Ahearn's offerings. I looked
more closely and was thrilled and inspired to see
blowfish! Of course I asked if they were local, which
they were not (Maryland), but where do the best
crabs come from? Along with a half pound of
scallops, I got a half pound of blowfish bodies. The
spine, tail, and dorsal fin were still included, but
otherwise there were two beautiful loins on each fish.
First I cooked the scallops with a scant amount of
oil on high heat, removed them to a dish on the side...
added some more oil to shallow fry, lowered the heat
to 2/3, dredged the blowfish in flour, and fried both sides
until crisp and brown.
I had some leftover sticky, Japanese sweet rice which
I mixed with scallions, sesame seeds, sesame oil and
a touch of bacon fat, and snow peas which I boiled
quickly and tossed with oyster sauce. At the table, I
drizzled sweet chile sauce over the fish and scallops,
and had a couple beers to wash it all down. The fish was
mild, sweet and super easy to pry away from the backbone.
No pesky pin-bones to deal with, just two perfect bites per
fish. I kept the presentation simple in honor of a good friend
of mine who scoffs at over-decorated plates. What
really matters is flavor, texture, and proper doneness,
all of which were well-achieved. Promise.
P.S.- the tails were crunchy and delicious. Eat some today.