Summer is in full swing, so I will be using a lot of summer veggies for the next few months. Why not start with them all? I tossed together a seafood salad with tomatoes, corn, green onions, garlic and just a hint of chile.
What made this dish, however, was my experiment with oil-poaching a beautiful piece of striped bass I'd caught in the San Francisco Bay. Oil-poaching makes any fish smooth and luxurious -- and it is super easy. Heat oil to just past water's boiling point (about 220 degrees), slip in some fish and turn off the heat. When the oil is cool, the fish is done. Easy-peasy!
Photo copyright 2008 Hank Shaw