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Pan-seared Snapper with roasted root veg was requested as tonight's supper, so, that's what we have here.

Carbon-steel pan, slightly above medium-heat, added 2 tablespoons of ghee. Just as it starts to pop of a whisp of smoke, snapper filets go skin-side-down. 5 to 6 minutes and the skin should have been released by now - if you'd like the skin crispier, leave it a bit longer; otherwise, flip and let go another 4 to 5 minutes (145 internal I believe is what we're after). Remove from heat and let sit 5 minutes for carry over cooking. I hit mine with a wee bit of butter and finished with homemade rosemary salt.

Root veg: carrot, parsnip, and rutabaga. Washed, sliced, tossed in avocado oil and sea salt. Roasted in 400 degree oven for about 15 minutes.

Fucking killer. I will be making trout, eggs and roasted pumpkin for breakfast.

Time for a cup of dark roast coffee and a pączki!

Pan-seared Snapper with roasted root veg was requested as tonight's supper, so, that's what we have here. Carbon-steel pan, slightly above medium-heat, added 2 tablespoons of ghee. Just as it starts to pop of a whisp of smoke, snapper filets go skin-side-down. 5 to 6 minutes and the skin should have been released by now - if you'd like the skin crispier, leave it a bit longer; otherwise, flip and let go another 4 to 5 minutes (145 internal I believe is what we're after). Remove from heat and let sit 5 minutes for carry over cooking. I hit mine with a wee bit of butter and finished with homemade rosemary salt. Root veg: carrot, parsnip, and rutabaga. Washed, sliced, tossed in avocado oil and sea salt. Roasted in 400 degree oven for about 15 minutes. Fucking killer. I will be making trout, eggs and roasted pumpkin for breakfast. Time for a cup of dark roast coffee and a pączki!
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[–] • 2 pts

Lunch: Fillet, carrots, baked potato (of course)

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[–] • 1 pt

Beauties

[–] • 1 pt

Local butcher/meat market. Not even the grocery store. Which has good Prime, but not at $40 a pound. We buy from the butcher, select, an entire log of fillet (whole loin) cut in 7-9 steaks, 1.5-2” thick. For about 68 bucks… that’s less than $10 a steak.

[–] • 1 pt

Fuckin'a, that's the way to do it. Luckily, we have a dedicated fish monger within 15 minutes in one direction, butcher 15 in another, or we can source at a local farm if we tack on another 30 mins. Much cheaper, way better taste and texture, and most importantly we know where the animal came from.