Seafood Feast

You ever have one of those days where you stand at the seafood counter and want to buy everything, because it's on sale and looks fresh? This day was that day for me. I came home with Mahi Mahi filets, a whole-intact Sea Bass, and a dozen raw oysters but with no plan to prepare any of it. So, I fell back on the motto that simple is best, which definitely turned out true for this meal. And despite the fact that there was only 3 of us, we polished the majority of the platter and all of they oysters.

Firstly, I seasoned the Mahi Mahi with cumin, sea salt, pepper, and olive oil. Then, grilled it for 3-4 minutes per side to juicy, flaky, done-ness. Then, I tackled the whole sea bass. Now, don't let a whole fish intimidate you. Because, if you have the seafood monger de-scale and gut it, you'll have the most flavorful tender fish ever. The skin crisps up nicely, and meat is flavored by the bones that it's still attached to. All you need to grill it is olive oil, sea salt, pepper, a good pair of tongs, and a long spatula. Grill it on medium heat for 6 minutes per side, and be really careful when you flip it. And since, it makes a prettier presentation, and Raquel is a wuss about eating fish off the bone, it's a cinch to gently remove the head, tail, and bones once it's finished. Lastly, I didn't realize how easy it is to bbq oysters. Wash them, and pop them on the grill at high heat, then cover it. As soon as they pop off their own shell (about 3-4 minutes), they're done. Grill up a couple of lemons, and sprinkle a bit of juice on the finished platter. Serve it with a side of arugula salad, grilled bread, guacamole, mango pico de gallo, and a bottle of chilled white wine and you've got yourself a happy little dinner party. The only thing that would've made it more perfect would've been to eat it on the beach, barefoot.