the fruits of my labor

so this is what i was doing yesterday:we caught the maximum amount of rockfish allowed (i'm not sure if it's by law, or by the-first-mate-doesn't-want-to-have-to-clean-more-than-this): 2 fish per person. that means i came home with four very fresh filets:


i just made these for dinner, and i'm pretty sure i'm in love. i've eaten at a LOT of really good restaurants in my day - my mom's a restaurant reviewer, let's not forget - and i swear to you, this fish was some of the best i've had.


i went nice and simple: i patted the filets with a bit of flour, then dusted them with a mixture of oregano, parsley, black pepper, and garlic salt.
i tossed those into a hot pan of olive oil with a wee splash of white bordeaux. i seared them for... i'm not sure, probably 4 minutes on the skin side, then 3 minutes on the other side? ish? i threw some capers into the pan when i turned the filets over, and squirted some lemon juice on them then too, since i'd forgotten to cut and/or use the lemon until that point.


they were maybe just the weeeeee-est bit undercooked, but with fish this fresh i don't really mind.* and i hate overcooked fish.
amazing. seriously. i now understand why people fish, if it regularly provides these results.


in other news, i wish more places i frequented had "boat parking available."



*as if i've EVER had fish this fresh before?? this was my very first time fishing, for f's sake.