Tonight, rockfish, AKA striped bass, is on the menu.
Asparagus from one plant I have
right next to my mailbox.
A little bird left it there years ago
and I am forever grateful to that little bird.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj04cqQaiVZSMU98rQtSeAWRtli5WGnMSG11lQMA5wFj4IHMmDNoer2ZvhoTjGUin-Nfi4WpwKNv6rRM8KJUysFanKJPGtYm30qvj7u6WR-zEZLolPY3cMlc6WjjapfFWfxmKvl8l2ZzH6U/s400/DSCN4495.JPG)
I chopped some asparagus,
red and green pepper, and red onion.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgci07U_SXAyRlyPBOxmqTfGX1WqlNFF1eQWx8SRzi36ty0HC5Uh87yOTEIH5RvFOxKLUyivr1-t3roD8JUnJjcFKLQc28IwNSjz7fwnm1sXV6wnArAAsXAbuEy-LJ8jNujQiYoPpZ1ZFl0/s400/DSCN4498.JPG)
Rockfish.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBts8vukI8_BVR6eWNJnJ6qkerWAZk2CFXm24PsCAulBGj0tAN9uWsHF0Zg7pfr7XyayoCco8dzS_A-t97Mgf021TLG6S3COgeCwQZ-2MiaU6YuuiIerq22mmDO92Lucs0VLbmL-oGseZG/s400/DSCN4503.JPG)
Some butter and a little ELBOO.
Extra Light Bertolli Olive Oil.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiquJ833IVCXdcFMReKCZ16ojc5pKPOWktOt4I0dvJZ_TJx-uzdeIHdzXrIIqHcYyLFp5bXB3SnfS1tj3y3NLEYEZYRFptyTeKPRnvt3TRfiYknj4nPj7fijt51tCW8wauyCzq-fZ76F_mu/s400/DSCN4506.JPG)
Old Bay poofs.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA66L7brTT9LWTqtuV-PyhWyrvMTxPl8Y83_DrdsHtPhaXPGwoyFjHGlCtEknRPArPdkFRj3gqT8ZEbY86TLZuBu4iCS7Xh6bJ5zLS62HXI_sXclciMvISL_OZTFH64zf2fQCRvMrqaVO-/s400/DSCN4512.JPG)
Thinly sliced onions.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-N_uliB09flgBW9-ClvU-ILLFgKS5K-AvSjivSFh0AnUSA4d2ojoqr56EyLOj5ZmNQYZnWRf3-bzk0Vqo0WP3ct8PhSEOjaF8y9HMs5JeX6GnaS-VqxSDO-DjepoRzVV3zfJwXDiI0Tck/s400/DSCN4514.JPG)
Lemon juice.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ySxsPXF5UThJxkP4XgAPtlyTXtqpHsRCI3UsgLNtVw6TTire1PI0lPbcXmAhK9MUr8hOUIxXTRuOa3H1iNloPZNSkdh5RI8XTYolHwyx5TyBeFZf8JhvevbSe9-EZAOBKUH0-ZCspFPD/s400/DSCN4530.JPG)
Mr. Hawthorne baked this at 350 degrees
for 12 - 15 minutes.
Moreover risotto.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQnCSzj1nLygqC-UELhJmxWk6LFqgaEgIxfsGL4KI1ijb2X5uOdbXv2mRxJaFztaZVrSOxmzmWNoylO4eV5ctgX8cLw_H-5V3FvQXKg26-2Hta6iGCFjiBzzKN9iR19I0QDxaXM5w6l0gQ/s400/DSCN4525.JPG)
I melted some butter to a nice tan.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjG8fBphyphenhyphenM1H_oVkoPZ1t1HF9O-vSIXokKx1JXDamvzGegA2SCcAes7xzNllnTKTPFqVpWQHhO9MUMaQXHI-tkSH_OeDmq8e4XaU8kmjHdZ691AFqd4fBClECCRXMvdrQOxl8ItOpGLDAF/s400/DSCN4526.JPG)
Added in some scoops of the other night's risotto.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEnAwl6Y7F1bRUTfuw68ns5bm3rf7Nwr2EYVfy1n7X7MMGoIHtcGTfGsZhYacbH6WrrI9u-yExBeIoZ-T4Ydxj1R8moSog2knQu7anuepG1nwclVKutmB7OG3vHrym6Ycp77kdoEi2KtVa/s400/DSCN4528.JPG)
One must keep adding liquid to risotto.
Risotto is a sponge.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFAXDItRY5DmSzHT5rz8dP-Q-N8b6H8leTKFhJTF0RzfzvNmAr4vnG80yofl2OVNT2_35rvKPO_V7IM8nX6NN7XxDJa3g5GyqQTHjRs80a1JdfHT8DxUxrzBqZXq7YkLrC40VAk2k0mT3d/s400/DSCN4533.JPG)
Keep stirring so the rice can absorb the liquid,
but use a longer utensil than I did.
Next, start on the veggie mixture.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyjGu4hW5AehH8HRHuL2EyPKuzo5YJn_ZkoYRx3WBwEBsYVW0DGVz1hk9g6d645mFgWEL1BLYehu050Dr2YeE99dYQvHF7kqOthycxuh-ZfVyFlnGM4krg6XeKiPLHYJvlQW5pUvrue4Fn/s400/DSCN4534.JPG)
Butter into medium - hot pan.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnTnRj0qwAzy3mxH34eB_OBmdgSrqHMidZ-wzcD_mk0Dk0RLMyVh3j2SVcks2Rksjb5Pe7suNEpGvXkbwEIsqxvq086Ze0qVk4IOkkC4gpaKktHB_EoSbqjsvXCxT8E0TDrbVQaBb1T-OH/s400/DSCN4535.JPG)
Red and green pepper pieces.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNjzW_qH0qeJd9JN88BJgxUYJrudSnZHrrkRQAewe3EmgXNVdh3XBqdrNza7eRdPNmTS7ArmirA26A7QZRz7MA_lXC_xCF1WLG7ObDO6242yyhRcRupDix0KfE5tm8DKF1j7VlmRnR1u0q/s400/DSCN4536.JPG)
Asparagus.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPj6Gf3csI5ZDonhNuYNFZBq_gL-rgfx3fq8UaWFTyIxn_LXWNxEpfffnqO3rqMG5DrVs8kH77GPs8DBSNB_fgCNQVQBlHp5-zDmMjV4Q_dQumF8evwJJ8U8w_BOSvvRq7c810s_M5Wfi8/s400/DSCN4537.JPG)
About 2 teaspoons of sugar.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhua58dEISrq5r0uwy2BESg54bYbzRAvYnfxpWuT9u0dAieC7wO_LwD1otmDcUUolbuoUW39oQXG4ofVidmHGuzzq2W55aZTUJ4UDO-A7nh3u9Y_NdaypTkTBL7qQHPJ05Q23eJq2xRCsMm/s400/DSCN4538.JPG)
Red onions at the end.
Total cook time,
maybe 90 seconds.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJi27xaCPteihh7Qk8MOtV4zEAXU2j1HuLfML4JQ3yaMB3uSq6rnAkSGGB2f7Bj3rplMwOS9UlDUeZ0TarFUdPDttB_3MYIFYVxS6j6ihcF4tspx0EP8K_RIcMsqeXpEetqtqNcgDPR3M0/s400/DSCN4540.JPG)
Risotto and veggies are ready.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAtvnNUYeHxIqOg0hM3dpyQd-a7QDVLAFay6mwsjcdTHvlguf596zjIBp866K9QtIAQFJLHd7NTcyfN7K2oSWc4WrV-kiJ3jRXYzSKW3qgXZQLXOmGZfBFAQKRhGL-nAW2PGTTM9SQcTar/s400/DSCN4543.JPG)
This is so pretty.
Too bad it's night time under my stove hood.
2 comments:
Looks good. Not sure rockfish is available in these parts. But I will have to try that preparation with the fish we can get around here.
Looks mighty good. I use mayanaise instead of butta ;~)...happy trails
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