a day late due to internet noncompliance. (More knitting someday!)
It's a little-known fact that the Pilgrims much preferred toad tails to turkey; so when I was at the Esselunga supermarket on Thanksgiving morning, and I spotted these lovely specimens, well! I just had to buy them.
The truth? Whole turkeys are hard to come by in Italy; word is you can order one ahead of time, but from the few turkey dishes I've had here, I just wasn't sure what we would end up with. So we decided to do a turkey when we're Stateside for Christmas, and when I asked my son to choose something else for Thanksgiving, he answered, "Grandma's fish." Super-easy (recipe at the end), very good; not especially festive, but then the "fest" really comes from family & friends, right? (Does "fester" mean the bacteria are having a party? Anyway.)
So I entered the Esselunga looking simply for the freshest white fish fillets they had, and I found these. When I got home I decided to look up the name: "Coda"--tail; "Rospo"--toad. Yum.
(They turned out to be pretty good, with a firm texture like monkfish.)
Grandma's fish: 2 servings. Place 1 lb. mild white fish fillets (cod, haddock, sea bass, etc.) in a microwave-safe baking dish and cover with plastic wrap; poke a few holes in the wrap. Chop a half dozen scallions; peel a thumb-sized piece of ginger and cut into matchsticks. Put fish in microwave and cook on high just until done--3-5 minutes depending on the microwave. While the fish is cooking, saute ginger and scallions over low heat in a generous amount of oil; add several tbsp of soysauce and a tsp of sugar OR maple syrup. Cook only until scallions are wilted. Take the fish out and drain off any accumulated liquid; add scallion/ginger sauce, a little more soy sauce to taste, and serve over steamed rice.