|Spiced Black Bass with Ginger-Cardamom Broth and Asian Salad|
I absolutely LOVE this place. They get their fish everyday from the market, and can get almost anything you ask for if you tell them from the market the day before - and good prices at that. Besides the fact that I've gotten some of the most amazing seafood from here (and they have SQUID INK!!) - it's family owned, and I love all the fishmongers! Joe, Mike, Wiley (really), and the random men in the back who occasionally carry around old-fashion cartoon saws always have a bright smile when I come in and welcome me back, and hell, they even give little children lobsters to play with when their mom's are shopping (maybe that's odd...but I found it amusing).
|This is creating a base for your fish, as well as almost a pedestal when the broth is poured in...|
|Gently place the filet on top of the salad|
|Slowly drizzle the warm broth into the plate - slowly so you don't splash everywhere!|