The Dish: Seared Barramundi with Yukon Gold Potatoes & Calamari

Sometimes when you eat out or cook at home or even have a snack there is a single dish or food that stands out, to the point where you don't need to write about the whole meal or everything you ate. Or maybe it's just lunch...

In this case it would be just lunch. Recently on a trip to the Grand Havana Room, I was lucky enough to order this delcious barrimundi (not pictured, I just thought this looked classy). The fish itself had a crispy skin from searing it in a frying pan, and was probably finished off in the oven. Flavored with some light herbs like parsley and oregano and thyme, the fish alone would have made the dish. The yukon potato slices and chopped up bits of bite size calamari added an even better contrast. Barramundi is a very mild whitefish, and the strong taste of potatoes and calamari were great when eaten together. Topped with a sweet red wine reduction and an earthy pesto like sauce without the garlic, and it made for a member of the clean plate club in no time.

Best way to eat each bite: piece of fish with skin, a potato, small piece of calimari, and a lil red wine reduction. Finish bite and repeat until full of happy goodness.