My Way With The Thrill Grill Cult.

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For any earnest cook, intent on cooking what the sea has to offer, Al-Garvean fish markets are a sight to behold. Every time I go, I am stunned by what is on offer. I have had to re-invent my perception of the classification of fish and seafood. I have also had to learn the Portuguese translations for all these various fishes. The upper class of fish available includes (not all) the likes of the European seabass, mullets, drumfish, John Dory and monkfish. Another class involves all the various sea bream including gilthead or dourada, porgy, white sea bream, sharpsnout sea bream, two-banded sea bream and blackspot sea bream. Then there are the sardines, various mackerel and anchovies. The list continues with swordfish, needlefish and scabbardfish. Let’s not forget all kinds of tuna either. Then there are the cartilagenous fishes like dogfish, various rays and skates. Various eels and various flatfish. The classification continues with octopus, cuttlefish and squid. Then there are all the assorted and sundry crustaceans like shrimps and crabs. Last but not least are shellfish like clams and oysters. I really hope that you, dear reader, get the idea of what the expression “bewildering display’ means. (painting by Pedro Fernandes)

 

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This hibachi grill will have to suffice for a bit longer. It is not going to last and I need something far more sturdy and durable for my actions with fire and a grill.

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Now….this is a grill.

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This is a steak cut from a species of fish known as Corvina. The other corvina that I know of is a grape varietal cultivated in the Veneto region of northern Italy. It is used in the production of Valpolicella and Bardolino wines. But corvina, the fish, is a member of the drumfish family. Some people might refer to it as sea-sheep, or shade-fish . It is usually sold “a posta”, in other words, cut into steaks.

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Al-Garve cooks take the idea of simple to another level. I marinated this corvina in extra virgin olive oil. Before it went on the grill, I seasoned the fish steak with local sea salt and freshly ground black pepper.

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Fish is served as is. There is never any sauce. People think that there must be something wrong with the fish if there is a sauce. For me personally, once the grilled fish is plated I like extra virgin olive oil and lemon juice. The Al-Garve is awash in some of the best olive oil around and there are no shortage of lemon trees.

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Quinta Shanti is an organic vegetable farm located in Conceicao de Tavira. This is where I buy my vegetables. This composition included wheat berries, golden beets, mustard greens, mizuna and red leaf lettuce. Eat like a peasant. Thanks for reading.

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