Hoo-ha free

Sometimes food can be just about highlighting a really great, fresh, seasonal ingredient. Other (equally delicious) times it's about combining all kinds of hoo-ha to make something great. This dish, which is one of my husband's favorites, is the former. When we were in Scotland this summer, he ordered a fish sampler of sorts. (I tend to prefer a beer sampler, but to each his own.) It was three different fishes, simply broiled and served with a little lemon and butter. I'm still getting my bearings with fish and tend to like more hoo-ha with my finned friends. But this was really good, and the local rockfish really shined.

Oh, and I don't eat the skin, but if you feel bad about wasting it, mail it to my parents because their dog has skin issues and fish skin will make his coat lovely and shiny. Hi Gus! Tell them you can have extra snacks tonight!

Pan-seared rockfish, with a shout-out to Alice Waters "The Art of Simple Food"
Serves 2

Fish
2 pieces rockfish, skin on (Rockfish is a type of bass indigenous to the DC area. Um, I think.)
salt and pepper
olive oil

Sauce
lemon, zested and juiced
2 tablespoons olive oil
salt and pepper
2 tablespoons capers

Whisk together the lemon juice, zest, olive oil, salt, pepper and capers.

Choose a large heavy skillet (I used my trusty cast iron pan). Wrap the bottom of another pan (or a pot) in foil.

Season the not-skin side of the fish with salt and pepper. Heat a good amount of olive oil in the heavy skillet over medium-high heat. Once it's hot, put the fish in skin side down. Put the foil wrapped pan on top of the fish to weigh it down. Cook until the skin is brown and crispy, about 7 minutes. Once it is, flip the fish over and cook for about a minute or until it is just cooked through. Remove to a plate.

Re-whisk the lemon sauce and pour it into the hot pan for about 30 seconds. Spoon it over the fish, and prepare to enjoy a hoo-ha free meal.