I had dinner at Hook last week and while I spent way too much money, I had an incredible meal – scallop crudo, a whimsical Italian dessert from arguably DC’s best pastry chef, etc. The highlight was the sablefish I had, in a fairly simple soy-sauce based preparation, served with bok choy and kind of a white bean puree.
John and I have decided to try to work fish into our diets once a week, and kicked off the plan last night. I figured I’d try to make something similar to what I had at Hook. No black cod at Whole Foods yesterday, but sea bass did the job just fine. Continue reading