Fish and Fudge

When Cousin J-Yah comes down from Petaluma to visit, I never know what goodies she will bring with her. Sometimes, it's kitchen magic, other times it's a mystery, but it's always slightly surprising.

Last week, in honor of my Social Security birthday (62 - I'm not waiting, in case they run out!), she brought me fish and fudge. See what I mean?

Here's one of the pieces of fish, a lovely mild snapper that she purchased from her "fish man," to date a mystery figure. I've gotta meet this guy, however, as he has wonderfully fresh fish.

I prepared it simply by brushing it on both sides with olive oil and broiling it on one side only, 6-8 inches from the broiler until done, just about five minutes, then brushed with a butter melted with lemon zest, lemon juice, oregano and pepper to taste. I broiled a fresh tomato at the same time, drizzled with some olive oil and brushed with the same butter once it came out. Delicious. Scrumptious, in fact. But, next time, I'd try broiling the butter, too, as I think the nutty flavor of the cooked butter might have been even better.

J-Yah also brought us a nice big piece of salmon; stay tuned. And I'm thinking about what to do with the fudge, too.