Foie Gras & Flannel

The recipe is straight out of the Sriracha Cookbook (with an addition of avocado).

The tuna came from Central Fish. It was excellent.

Kim was craving fish tonight, and I wanted to use up some extra ingredients we had in the kitchen, so I stopped by Central Fish and picked up a whole striped bass. I just threw this together with what I had on-hand, so adjust as desired.

First, I mixed a quick brine using fresh-squeezed orange juice and soy sauce. I laid out banana leaves in a baking pan (to help trap the liquid), bathed the fish, then stuffed it:

• 1 lemon, sliced 1/4 inch thick
• 1 lime, quartered
• 1 orange, sliced 1/4 inch thick
• 1 large white onion, quartered
• 4 cloves garlic
• 2 serrano chiles

Pappy’s or other seasoning mix, to taste

I sprinkled a little more of the spice mix on the outside, then doused the top side in Tapatio, closed up the banana leaves, and wrapped everything in foil. I heated the grill to about 350° and cooked that for about an hour.

The fish was tasty, but the best part may have been the onions.