There are lots of wonderful things about small towns and farm country. Like the abundance of produce, the friendly people, and the big blue sky, inhibited by nothing but trees and birds. What it doesn’t have? Much Art with a capital A. Art that makes you tear up. Art that makes you forget to breathe. Art that takes you to another place and time entirely.
You know what does have Art? New York City. So I fully intend to inhale and imbibe as much Art with a capital A as possible while here. What better place to start than the Metropolitan Museum of Art? And whom better to explore it with than an art-lover, art-world inhabitant, and art-aficionado?
I was lucky enough to meet an extremely talented and driven art-friend in my first week in New York City, and he made what might have been a lovely experience a rich and captivating one. Being around someone who loves art, but also knows art is a real treat, especially when their specialty is an art form/genre you don’t know much about. I was crying or smiling or drooling the entire time. Here’s me with one of my hero’s paintings:
Anyway, enough Art. Let’s get back to Food! I was recently given the extremely generous gift of a fillet of tile fish. For me, anything other than the head or the spine is some seriously Fancy Fish (I don’t know why I can’t stop Capitalizing), so it seemed a fitting dinner for such an intellectual and artsy day. I prepared it the way all fish should be- simply and quickly. Fresh fish is paramount to fresh honey or fresh berries. Your job is to not mess it up by fussing.
Pan-fried Tile Fish
- 1 fillet of tile fish
- 2 tsp butter
- salt and pepper to taste
- green onions, chopped
- Basil leaves, sliced thinly
- Lemon or lime juice to squeeze on top
Get a cast iron skillet nice and hot on medium-high heat, and melt the butter in the center of the pan. Once bubbling and just starting to turn brown, gently place your fillet, skin side to the pan, into the skillet. Step back and allow to cook for 3-4 minutes, until white is starting to creep up the sides of the fish. Gently flip with your spatula and cook for another 2-3 minutes, or until the fish is firm and white. Remove and top with green onions and fresh herbs and a good, generous squeeze of lemon juice.