Totally awesome fish!

My son Bailey loves to fish. This weekend, he got the chance to go on a fishing charter with some friends out of Gloucester, Massachusetts.  And fishing out of Gloucester is where it's at!

Are you familiar with Wicked Tuna? It's a TV show on the National Geographic channel about local fisherman who make their living catching bluefin tuna out of Gloucester.

I can't say enough good things about this show and the TV stars who make themselves accessible to the average kid.

Can you imagine "liking" your favorite TV stars on Facebook, making a comment, and having them respond to you?  My son has messaged his favorite guys, telling them how much he enjoys watching them, and commenting on episodes. He even asked about getting into the fishing business. They responded to him with advice and kindness. Today, Bailey posted a picture of his catch. Nancy Marciano, wife of fisherman Dave (below) commented on it! Imagine the thrill a kid gets from someone like that commenting on his photo!

Sometimes the Wicked Tuna guys post on Facebook that they'll be going to a local joint that night and invite folks to stop by. Occasionally they'll make appearances at stores. Here's Bailey at Bass Pro Shops with some of his favorite guys from the show.

With Dave Marciano, giving the"Tails Up!" sign

And with the likeable Paul Hebert

Wicked Tuna is now entering its third season. It's fun and exciting and we look forward to new episodes.

This weekend, Bailey caught a cusk. Very similar to cod, it's great for grilling, baking, and frying. With a firm texture, it's perfect for chowders, too.

This cusk was filleted on the boat.

Christening his new fillet knife, Bailey skins the fish and
removes the small bones that run through the center

We decided to prepare the cusk two ways: Batter-fried and Grilled, Served with Salsa Verde.

Bailey made the batter version.

Flaky and delicious!

Batter-Fried Fish

1 lb. fish fillets, cut into serving pieces

½ cup milk

1 egg

½ cup flour

1/4 tsp. salt

In a bowl, combine milk and egg and beat well.  Add flour and salt and beat until smooth. Dip fish into batter to coat.

Heat a few tablespoons of cooking oil in a non-stick frying pan until hot. Add fish to hot oil and fry 3 minutes on each side until brown and fish flakes easily with fork. Drain on paper towels.



Here's my version:

A few minutes on the grill.
Served with salsa verde.
Unbelievably good!

Grilled Fish with Salsa Verde

Excellent with cod or cusk

For the salsa verde:

1 garlic clove

Salt to taste

1 tsp. capers

2 TB extra virgin olive oil

1/4 cup flat-leaf parsley, finely chopped

Mash the garlic, salt and capers with a mortar and pestle. Add the parsley, and grind into a paste. Add olive and mix until well combined.

For the fish:

1 pound of cod or cusk

Salt and freshly ground pepper to taste

2 TB extra virgin olive oil

Season the fish with salt and pepper, and coat with olive oil on both sides.  Grill for about 3 minutes on each side until just done. Serve with the salsa verde.

On the side, we had couscous with diced cucumbers and tomatoes.  I had some cold leftover couscous from the night before (Near East Couscous - Herbed Chicken flavor) and just tossed in a few vegetables. It doesn't get much easier than that!

Easy couscous salad

The Bailey Boy, after a tasty meal