the fish with the unfortunate name

Last night we made our first jewfish. I felt a bit uncomfortable ordering it - can't find on the net where the name came from and if I should be concerned about it not being very pc. It's a kind of grouper and it's delicious, proving that a fish by any other name can still taste good.

It's a thick and meaty fish and didn't need much done to it to bring out some lovely flavor.

We put the large fillet on foil on a baking tray, sliced garlic and ginger onto it, salt and pepper, drizzled EVOO on top, put a cover of foil on it, sealing the edges. We cooked it for 20 minutes at 180C, but it's good to check on it so that it doesn't get over done.

Made a sauce of EVOO, cashews, garlic, ginger, honey, rice wine vinegar, white wine vinegar, salt, pepper, basil, the juice of one small local lime, and water, all blended thoroughly with a bar mixer to the consistency of mayonnaise.

Delicious.