Darlene writes: In my house we're still trying to get used to gluten free living...I was diagnosed with Celiac Disease only 1 month ago so I'm still in the learning stage. A favorite winter dinner in my house is tomato soup and grilled cheese, or pasta fagioli with hunks of fresh Italian bread slathered with butter and topped with Hawaiian sea salt. Well, those are obviously persona non grata now. So, my husband Eric and I found ourselves shopping at Whole Foods where we spied this beautiful baby. It's a 7 pound Rockfish (aka striped bass) which was caught in the Chesapeake Bay. We decided to take it for a spin. We had the fishmonger dress it inside and out and we left with a gorgeous treasure from our local waters. As we drove home we began to discuss the flavor profiles we wanted to use to coax the delicious fresh fish flavor out. (can you say that fast 5 times?) We went with citrus and fresh herbs. First we scored it, rubbed the whole fish with freshly ground black pepper, Sicilian sea salt, and a few drops of olive oil. Then we took luscious fresh herbs (flat leaf parsley and dill) and tart lemon slices and stuffed the cavity. We tied it closed to keep all those goodies inside the fish and popped it on the grill. Voila! The flesh was succulent and tasted like fresh fish with a hint of herbs. It just fell off the bone beautifully. Alongside we served a light salad with romaine, red leaf lettuce, arugula, grape tomatoes, radishes and a citrus vinaigrette. Once we added that crisp Australian Savignon Blanc, we felt that we were transported to the Mediterranean. For one night it was a much nicer place to be than cold, icy Maryland.
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