Here in southeastern Connecticut where we spend our summers, Gambardella Seafood on the docks in Stonington nearly always has something good on offer when we drop in for a visit. But once in a while—as you can see below—we arrive to find them offloading a fishing boat that had just pulled up to their dock.
On this day, the catch was Whiting. Ordinarily not the most flavorful fish in the hold, we gave them a boost with lemon, olive oil, garlic, and red onion.
Following the marinade, we placed the fish on a bed of grape leaves and lemon balm and grilled them over hardwood charcoal. They completed their one-way trip from the Atlantic Ocean to our dinner table in slightly less than eight hours.
We don’t get to do that in Sarasota.