Reasons to Get the Local Meat Food Subscription Box
Food subscription boxes are so popular in the US and around the world. Sometimes you might find people bragging about the great dinners they have at home and how much of a time saver food boxes are. Many people are embracing the food box way of life. Here are some benefits of the food subscription box.
Mix things up
Getting a food subscription box is a good way to keep dinner time exciting for your family. You can change up the menu and try new things. You can become a better cook and show off to dinner guests with your skills!
Wild Foods Home Delivery Portland is Convenient
You’ll save so much time getting a food subscription box that you won’t have to meal plan or go to the grocery store. Your food box can help you and work around your schedule. The boxes are insulated, so you don’t have to worry about being home when it’s delivered. Your food will stay fresh even if you are traveling.
Eat Healthier With Local Meat Delivery Portland
Ordering a food box is more than just fun new delicious meals. It’s also a great way to eat healthier. You won’t buy junk food when you have a full fridge at home. The ingredients are always kept fresh, you know exactly what you are eating, and the nutrition information is listed. If you are trying to lose weight, a meal kit is a great way to count calories. There are also gluten-free, keto, and vegan options.
Spend Less
You’ll save money with a Meat Delivery Portland food subscription box because everything is proportioned so that you won’t need a whole bottle of soy sauce or an entire bag of rice. Your pantry will be less cluttered too, as a result. Having something as simple and convenient as a food box at home means you are less likely to eat out and have more dinners at home with your family.
Feel Like You Belong to Something Special
When you order a food box, it’s fun to get a delivery. It makes you feel part of an exclusive cooking club with great food. Cooking is fun, and you get to enjoy it with quality pre-portioned ingredients.
Can Provide Advice And Curation of Quality Products
Wild Foods home delivery Portland will curate new products you might not have purchased otherwise and give you instructions on using them in a meal. You’ll be learning how to cook new delicious items to excite your family.
Will I get new products frequently?
We think discovering new products will give some element of surprise and delight to your family. We’ll help with the proper usage of the product, so you know how to cook it for your family. This is a great way to have a more varied diet and eat healthier.
Do I get pre-portioned ingredients?
Yes! Our ingredients are sent to you proportioned so you’ll always have the right amount to make a delicious dinner at home for your family. We take pride in our ingredients and only supply the best and tastiest ingredients to our customers.
Do I need to be home when you deliver?
No. Our shipments are insulated, so you won’t have to be home when delivered, and your food will stay fresh. You won’t have to worry about losing the quality of our ingredients before you get home.
Will I save money?
Yes! With pre-portioned ingredients, you’ll never need a whole amount of a product, you just need enough for the ingredients of the meal, so you won’t have extra. You also are less likely to spend money eating out for convenience since you have an easy-to-cook meal at home.
Conclusion
Food subscription boxes have become popular. Have you heard people bragging about the delicious meals they are making at home, or maybe how convenient they are? Many people are embracing the food box way of life. You should look into one today to save time and money. Now you know the benefits of the food subscription box.
Getting Cascade Mushrooms From Trusted Food Purveyors
Mushrooms that aren’t poisonous and are safe for consumption are quite healthy. They come in various colors, sizes, and shapes. Consider looking into cascade mushrooms in Hillsboro, Oregon.
For centuries, many cultures have tasked mushrooms to flavor all kinds of foods. They are fungi but are placed in the veggie category for cooking. You can add taste while avoiding fat and sodium. It can be difficult to determine if a mushroom is toxic while in the wild. Always purchase mushrooms to be safe. You might find these with food manufacturers in Portland, Oregon. The most common types you can find in food subscription boxes include Portobello, shiitake, crimini, button, oyster, enokie, beech, and maitake.
Selecting Mushrooms
When purchasing mushrooms, make sure they aren’t moist, they are firm and mold-free. A paper bag in the fridge is the best way to keep them. They will stay good for about a week. When you are ready to cook with mushrooms, rinse the dirt off well.
Mushroom Benefits
Mushrooms are very healthy food. They are cholesterol-free, low-calorie, low-sodium, and fat-free. These fungi are packed with minerals, vitamins, and fiber. They are a good source of antioxidants, beta-glucan, B vitamins, copper, and potassium. There’s good reason to get cascade mushrooms in Hillsboro, Oregon.
What are the best ways to cook mushrooms in my food box?
● Saute with onion
● Add to a stir fry
● Top a salad
● Stuff or bake
● Add to omelets
● Add to pizzas
● Marinate
● Grill
What benefits do antioxidants found in mushrooms have?
They help prevent free radicals, which can cause conditions like cancer and heart disease. They help with damage from aging. They boost your immune system.
What is Beta-glucan?
Beta-glucan is a dietary fiber. It’s been linked to helping heart health as well as improving cholesterol. It can help regulate blood sugar to help reduce the risk of diabetes. The strongest amount of beta-glucan is found in shiitake and oyster mushrooms. You might find them with food manufacturers in Portland, Oregon.
How much potassium is found in mushrooms?
If you compare ⅔ cup of cooked Portobello mushroom and banana, there is the same amount of potassium in each. It is important when it comes to the function of nerves, muscles, and your heart.
What does copper do for the body?
Copper found in mushrooms helps make red blood cells that deliver oxygen. One cup of cooked mushrooms provides about ⅓ the amount recommended daily.
Peruvian Oca
Oca: A New Tuber To Try This Year
Potatoes are not the only tubers fit for your dinner plate-try oca!
Cultivated over centuries and a staple in the Andean region, oca is a colorful, delicious alternative to potatoes and yams. There are more than one hundred varieties of this smallish, knobby tuber, sometimes referred to as the “lost crop of the Incas.” While it is not known specifically how long oca has been cultivated, it is likely one of the oldest Andean crops. It can be grown at elevations up to 13,000 feet, much higher than potatoes, thus an important crop of high Andean peoples.
Introduced to Europe and New Zealand in the 1800’s, the vegetable was adopted as a favorite and is still popular today, called “New Zealand Yams,” despite not being related to yams at all.
While still uncommon in North America, the root vegetable is gaining appeal, especially in the Pacific Northwest. Although oca was cultivated in tropical high mountain ranges of South America, as it turns out, the cool, mild climate and late frost make it relatively easy to grow in Oregon. In fact, oca is a close cousin to our native oxalis, or wood sorrel, which blankets the ground of forests in our region.
Cascade Organic started growing oca many years ago at our experimental urban farm, trying out varieties best suited for our region. We now contract with our organic partner, Farmer Brown, at Mustard Seed Farm in St. Paul to grow our oca.
Starchier than a carrot, but crisper than a potato, oca can be eaten either raw or cooked. When eaten fresh the flavor is tangy and lemony. Cooked oca has a sweet, nutty taste while still maintaining some of its tang. It might just remind you of vinegar on a french fry or sour cream on a baked potato. Boiled, roasted, fried, added to soups and stews, basically any way that you would cook a potato would be a good way to cook oca. Oca is an ideal winter vegetable that is best harvested after the frost, usually in late December, and stores well to be enjoyed throughout the coldest months.
Nutritionally, oca is a good replacement for potatoes, being both lower in calories and richer in nutrients. It contains oxalic acid which helps in binding calcium and improving bone health. Oca is also rich in vitamin C, iron and potassium.
If you are ready to move past the potato and try this root crop from the Andes, give these yummy oca recipes a try.
Orange and Honey Glazed Oca
Ingredients:
1 lb oca
2 Tbsp oil
Zest and juice of one orange
1 Tbsp honey
Salt to taste
Directions:
Preheat oven to 400°F.
Spead the oca into a single layer in a baking dish.
Drizzle the oil along with the orange zest.
Sprinkle over a generous pinch of salt. Toss together. Pour over the orange juice.
Roast for 30-40 minutes until tender all the way through.
Drizzle honey over the oca and roast for a couple of minutes.
Warm Oca Salad
Ingredients:
1 lb oca
1/4 cup extra virgin olive oil
1/4 cup anchovy fillets, drained if in oil
3 cloves of garlic, peeled and finely sliced
A small bunch of flat leaved parsley, leaves picked and stalks reserved
Sea salt and freshly ground black pepper
Directions:
Cut the oca so that they are in approximately equal sized pieces.
Chop the parsley stems finely and put to one side.
Chop the parsley leaves finely and keep separate from the stems.
Boil or steam the oca for about 10 minutes until there’s just give in the middle when you test them with a sharp knife.
Strain the oca and leave to drain and air dry in a colander while you prepare the dressing.
Add the olive oil to a pan and heat over a low-medium heat.
Add the anchovies, garlic and parsley stems and cook gently stirring frequently until the anchovies have melted but not browned.
Take the pan off the heat and add the oca and chopped parsley leaves to the pan.
Stir the oca gently in the flavored oil to coat thoroughly.
Check seasoning and season to taste.
Wild Foraged Oregon Hedgehog Mushrooms… What they are and how you cook them.
If you are mourning the end of Chanterelle season you should know that here in the Pacific NW we are lucky to have a similar mushroom in season starting in December. Hedgehog Mushrooms aka Sweet Tooth Mushrooms aka Hydnum repandum, get their name from the hanging spines found on the underside of their cap that have a resemblance to their spiky namesake. This characteristic is unique to hedgehogs, making them a safe mushroom for novice foragers.
Found in the Oregon Coast Range and the Cascades, these delicious and unique mushrooms are extremely popular with both foragers and chefs for their taste and nutritional benefits. The pale creamy yellow to salmon pink mushrooms can be spotted in mossy, leafy areas in both coniferous and mixed forests, often in the same spots as chanterelles earlier in the fall!
Along with other highly prized gourmet mushrooms like chanterelles, morels and truffles, hedgehogs are mycorrhizal mushrooms, meaning they form a symbiotic relationship with the living roots of the trees they grow beneath. The fungi colonize the root systems of trees, nourishing the tree with water and nutrients and in return the tree provides the fungus with carbohydrates and sugar formed from photosynthesis. Mycorrizal fungi can extend a tree’s root system up to 1,000 times! It is this relationship that makes hedgehogs so difficult to cultivate and why we have to go to the woods to find them.
How do you cook this winter forest treat? (You do want to cook them, uncooked hedgehog mushrooms can cause an upset stomach.) Hedgehog mushrooms share Chanterelle’s sweet, nutty flavor but with an earthier taste and a firmer texture. Get them when they are young and fresh, (older hedgehogs can be bitter). Start simple and sauté them in butter to put on top of your toast or your steak. They would be decadent in a cream based sauce, provide some meaty texture to your potpie and no one would complain if they showed up in their stir-fry.
And while you are enjoying them, feel good about knowing that they are good for you. Hedgehogs are an excellent source of iron, are high in protein and contain high levels of dietary minerals such as copper and manganese.
Try them out in this easy and nutritious side dish or a comforting pasta dish.
Kale and Hedgehog Mushrooms
Ingredients
• 1 bunch of kale
• Tbsp lemon juice
• 1/2 lb hedgehog mushrooms
• unsalted butter
• olive oil
• salt and pepper
Instructions
1. Rough chop the hedgehog mushrooms and sauté them in butter with a little olive oil.
2. Wash and chop the kale.
3. When the hedgehogs become tender add the kale and lemon. Continue to sauté until the kale has wilted.
4. Add a tablespoon of butter and season to taste.
Penne with Hedgehogs
Ingredients
• 1 tablespoon olive oil
• 1 teaspoon butter
• 1 large leek thinly sliced
• 2 teaspoons minced fresh sage
• 6 cups coarsely chopped wild or cultivated mushrooms (about 1 pound)
• ¾ cup half-and-half
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 8 ounces uncooked penne
Directions
1. Heat oil and butter in a large nonstick skillet over medium heat. Add leek to pan and cook 2 minutes or until tender, stirring occasionally.
2. Stir in sage; cook 30 seconds.
3. Add mushrooms; cook 10 minutes or until liquid evaporates, stirring occasionally.
4. Add half-and-half and cook until liquid is reduced (about 2 minutes).
5. Stir in salt and pepper. Remove from heat and keep warm.
6. Cook pasta according to package directions. Drain and place in a large bowl. Add mushroom mixture to pasta and toss gently to coat.
Here’s Why You Should Start Eating Grass-Fed Flank Steak in Portland
Let’s take a quick look:
● According to studies, grass-fed meat has more healthy fatty acids and antioxidants.
● Look for grass-fed and grass-finished meat (added bonus points if it’s also organic and local).
● Grass-fed beef cooks faster than meat raised in a traditional manner.
● Some outstanding internet sellers will deliver high-quality grass-fed beef to your home.
The tagline “Where’s the beef?” was popular in the 1980s, but nowadays, the question “What’s in the beef?” is trending. The fight over whether or not to eat meat continues, but among those who do, there’s another layer of debate: Is it truly better for you and the environment to consume grass-fed meat rather than grain-fed meat farmed conventionally? The answer is a resounding yes.
What does grass-fed meat mean?
“Ruminant animals must be fed solely grass and forage, with the exception of milk taken prior to weaning,” according to the USDA’s previous grass-fed criteria. Animals could not be given grain or grain by-products, and they needed “constant access to pasture throughout the growing season.” The USDA’s Agricultural Marketing Service then retracted the requirement in January 2016, claiming they “did not have the power to create labeling standards and decide whether marketing claims are true and not misleading.” Some considered this as a loss for consumers, as it made the phrase “grass-fed” vaguer and allowed some producers to advertise meat as “grass-fed” even if the animals’ diet did not meet USDA guidelines.
Fortunately, you can now buy exceptional grass-fed flank steak in Portland from Cascade Organic with just a tap on your smartphone! Check out what we have to offer.
Benefits
The majority of conventional meat comes from animals given corn and soy, both of which are frequently genetically modified, as well as other unspecified ingredients. If the meat isn’t grass-fed or pasture-raised, it was most likely fed GMOs. Farmers have been known to feed traditional cattle products such as second hand candy as a cheap way to fatten them up before releasing them into the food chain. In the case of grass-fed meat, a Cal State University study cites three decades of studies suggesting “grass-based diets can dramatically increase the fatty acid composition and antioxidant content of beef.” It further claimed that grass-fed beef has higher levels of vitamin A, E, and cancer-fighting antioxidants like glutathione because its grass-fed diet promotes the production of those minerals. Finally, it has been proven to boost beneficial fats like conjugated linoleic acid isomers (which may aid in weight loss and blood pressure reduction) and omega-3 fatty acids. The majority of Americans are lacking in omega-3 fatty acids, which can aid anxiety, inflammation, and a variety of other problems. Grain-fed cows are also more likely to be given antibiotics, which can lead to the development of antibiotic-resistant bacteria and tainted meat. Grass-fed meats are inherently leaner, with more nutrient-dense lipids.
So, if you are looking for an incredible grass-fed meat delivery in Portland make sure to check out our online shop at Cascade Organic.
Ingredients in an Organic Subscription Box
What if you could have a box of wholesome food delivered to your door each month? If you’re like most people, you may not know the exact ingredients that make up this delicious and often healthy way to eat. However, that doesn’t mean there isn’t any way to find out. Whether you’re already subscribing to such a box or want to start, this list of ingredients in an organic food subscription box will give you plenty of insight into what goes into this tasty yet healthy way to eat.
Pasture Raised Meat
Pasture raised meat options are growing every day, but if you’re looking for them, you can typically find beef, pork, turkey, chicken, sausages, bacon, and more. Pasture raised meat is generally less processed than conventional meats and doesn’t contain any unnecessary hormones or antibiotics. When looking for a meat subscription box, make sure to look for meat that meets these guidelines.
Seasonal Local Produce
One of the best ways to ensure you eat more healthy food is by subscribing to a fruit and vegetable subscription box from a company offering organic farm food delivery in West Linn. The box may contain mushrooms, wild rice, farm salad mix, local fresh eggs, and more. These boxes make sure you always have plenty of fresh produce on hand and may include items you can store for a long time.
Mushrooms
Mushrooms are one of nature’s true super foods, with countless varieties providing a delicious source of vitamins and minerals. But it’s not just what you get from mushrooms that makes them so great. Wild-foraged mushrooms have been shown to have higher concentrations of antioxidants than their commercially cultivated counterparts. If you’re looking for even more nutrition, you can find wild-harvested foods to pair with your local organic food subscription box.
Seeds
This is one of the best ingredients you can find in a food subscription box. It may include Southern Green Giant Mustard, Red Arrow Radish, and Rhubarb Colored Chard, and more. Each of these crops is grown on Organic Farms and can be found in various organic food subscription boxes. Mustard is a member of the cabbage family and is full of vitamin C. Radishes can be eaten raw or cooked and bring great flavor to any dish. Chard is loaded with vitamins A, C, E, and K and has significant magnesium, potassium, manganese, and phosphorus.
Summing Up
So that’s what goes into an organic food subscription box. If you’re ready to get one for yourself or a loved one, try it out today and get organic farm food delivery in West Linn to your doorstep, biweekly or monthly.
Ten Facts On Free Delivery For Seafood In Tigard Oregon
You can access the best seafood in Tigard, Oregon if you order through a delivery system. The delivery system is designed to provide you with the best organic produce, including seasonal produce, fresh meat, and seafood. An organic food box in Tualatin, Oregon, has a healthy mix of all of them, and you can stock your pantry with essential items without having to step out. Here are ten facts that will help you make a more informed decision.
1. Seafood delivery in Oregon is always fresh because the food items are procured from the locals. They are high-quality and preservative-free, making them a healthy option for your family.
2. You can save a lot of money by ordering food through a delivery service, as well as time and effort. You do not have to spend hours food shopping, looking for the freshest ingredients. Instead, they would be delivered to your doorstep and with minimal contact.
3. You can access a wide range of options when you order seafood. Usually, it isn't easy to find all kinds of fish, scallops, lobsters, mussels, oysters, and other types of seafood under the same roof.
4. Seafood delivery is prompt and delivered to your doorstep. And just in case you are not home, you can also leave a cooler box outside, and the delivery person will take care to put your food inside it.
5. You can also order a wide range of items to complement your dish. You can order dulse, mushrooms, spinach, bulbous produce, and all kinds of seasonal vegetables and fruits. It is like having the farmer's market at your doorstep.
6. You can order through unique food boxes that contain an assortment of everything. You can request a meat box, a seafood box, a produce box, or a mixed box that includes a portion of everything.
7. The seafood does not undergo any processing when you order natural foods in Portland, Oregon. You can be assured of getting organic and preservative-free food.
8. You can order anywhere from Portland and enjoy free delivery. But with the delivery service, you can get what you want without stepping out or heading to a messy market.
9. You will end up helping the community in a big way. With the local foragers and farmers producing most of the items, you will significantly benefit the local community.
10. Lastly, it is a fact that you will embark on a healthy lifestyle by ordering natural foods in Portland, Oregon. You won't have to shop at distracting supermarkets, ending up buying unhealthy, processed food that screams for your attention from the rack.
You will love how your food habits change for the better, and this is sure to become your new way of food shopping.
Salmon Burger With Avocado Aioli
Salmon Burgers with Avocado Garlic Sauce
INGREDIENTS
For The Salmon Burgers:
· 1 package Coho or King Salmon, baked and chopped
· 1/2 lemon, juiced (2 Tbsp.) + ½ tsp. lemon zest
· 1 small shallot, minced (may substitute 2 cloves garlic, minced)
· 2 green onions, sliced
· 1 Tbsp. fresh dill, chopped (may substitute 1 tsp. dried dill)
· 2 tsp. Dijon mustard
· ¼ tsp. salt (to taste)
· ¼ tsp. pepper (to taste)
· 2 eggs
· 1/4 cup almond flour
· 1 Tbsp. olive oil (or other favorite cooking oil)
For the Avocado Garlic Sauce:
· 1 medium avocado, halved and pit removed
· 1/4 cup extra virgin olive oil
· 1/2 lemon, juiced
· 1 tsp. Dijon mustard
· 1 Tbsp. fresh dill (may substitute 1 tsp. dried dill)
· 2 garlic cloves, minced
· ¼ tsp. salt
· 1/8 tsp. pepper
INSTRUCTIONS
For the burgers:
1. Thaw salmon overnight in refrigerator. Bake salmon at 350 degrees for 10-14 minutes or until salmon is flakey. Let salmon cool enough to flake it all into a bowl and remove the skin. Combine all the salmon burger ingredients, except the olive oil, in a large bowl and mix well. If mixture is wet, add additional almond flour 1 Tbsp. at a time.
2. Form into 6-8 patties. Patties easily fall apart until they are cooked. Handle with caution.
3. Heat olive oil on a griddle or pan to medium-high heat.
4. Once hot (oil must be hot), carefully add burgers to pan and cook for 5-6 minutes on each side or until cooked through. Patties should sizzle when added to pan.
5. To serve, top with 1-2 Tbsp. avocado garlic sauce
For the Avocado Garlic Sauce:
In a food processor or blender, combine all the ingredients and process until smooth. Eat on a bun with a vinegary slaw or on a bed of lettuce!
Spaghetti Squash with Beef Bolognese
Spaghetti Squash with Beef Bolognese
For The Spaghetti Squash:
Preheat the oven to 400°. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on baking sheet and roast until flesh is easily shreddable, 40 minutes. Then shred the spaghetti into a bowl or right on your plate. Once finished with the Bolognese, spoon it right on top of the squash!
For the Bolognese
2 cippolini onions, chopped
1 celery stalk, chopped
1 small carrot, peeled, chopped
3 Tbsp. extra-virgin olive oil
1 lb. ground beef patted dry
Kosher salt to taste
1 cup dry white wine
⅓ cup tomato paste
2-3 Fresh Roma tomatoes (peeled and diced)
1 bay leaf
Pinch of finely grated nutmeg
2 cups (or more) chicken or beef broth
1 cup whole milk
Finely grated Parmesan (about ½ cup), plus more for serving
Preparation
Step 1
Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.
Step 2
Heat oil in a large pot over medium. Break beef into small clumps and add to pot, then season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. Using a slotted spoon, transfer beef to a medium bowl.
Step 3
Add onions, celery, and carrot to the pot and cook stirring occasionally, until vegetables are very soft, 6–8 minutes. Add the diced Roma tomatoes (with the juice!) and cook for 2 minutes more.
Step 4
Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.
Step 5
Pour broth and milk into pot; add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 1- 1 1/2 hours. There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra ½ cup broth and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm.
Step 6
Transfer to the spaghetti squash and toss, or just put on top. Add some parmesan and freshly chopped parsley and enjoy!!!!
Roasted Whole Branzino
Roasted Branzino Recipe
INGREDIENTS
YIELD 4 servings
TIME 30 minutes
2 Whole Branzino
Salt and pepper
A few thyme sprigs
A few rosemary sprigs
A few parsley sprigs
A few fennel fronds
A few basil leaves
1 small lemon, thinly sliced
Extra-virgin olive oil
FOR THE VINAIGRETTE
1 shallot, finely diced
3 tablespoons red wine vinegar
Salt and pepper
2 cups diced tomatoes, or use halved cherry tomatoes instead
¼ cup olive oil
2 tablespoons roughly chopped basil or parsley
Directions
1. Rinse fish with cool water and pat dry. Season generously on both sides with salt and pepper. Season the cavity with salt and pepper. Tuck thyme, rosemary, and parsley sprigs in cavity of each fish. Add fennel fronds, basil leaves and lemon slices. Drizzle olive oil on both sides of fish, then place on a parchment-lined rimmed baking sheet. Leave at room temperature. (May season and refrigerate fish up to 2 hours in advance. Bring to room temperature before cooking.) Heat oven to 450 degrees.
2. Make the vinaigrette: Put shallot in a small serving bowl. Add vinegar and a good pinch of salt. Leave to steep 5 minutes, then whisk in olive oil. Season tomatoes with salt and pepper and spoon them into the olive oil mixture. Add basil and stir gently. Leave at room temperature.
3. Place fish on top shelf of oven and roast, uncovered, for 15 to 20 minutes, until fish is firm when probed and flakes at the thickest part. Take from oven and let rest 5 minutes. To serve, use a small knife, soup spoon and spatula to remove top fillets. Pull spine away to reveal bottom fillets. Transfer fillets to a platter or individual plates. Spoon a little tomato vinaigrette over each portion and pass the rest at the table.
4. Alternatively, if you are grilling the fish, prepare a bed of hot coals. Make sure the grill is cleaned with a wire brush and lightly oiled. Lay the fish directly on the grill and cook for 7 to 8 minutes. Do not attempt to turn fish until the skin has browned and crisped or it will stick. Carefully turn fish and cook for another 7 to 8 minutes, until fish is firm when probed and flakes at the thickest part. To serve, proceed as in Step 3.
Recipe Credit: Steve Corry