Fishing with Cimarusti and Citrin, plus Battle Scorpionfish by Choisauce!

I found out $100 can get me on a boat and fishing with Chefs Michael Cimarusti (Providence) and Josiah Citrin (Melisse) (thanks to Diglounge's twitter update). Did I take it up? Hell yeah!
This fishing trip is organized by the quarterly magazine Edible LA.

The weekend after my big exam I took my new fedora hat and drove down to San Pedro, rented my fishing pole and got on the Monte Carlo boat.

Since it took about 40 minutes to go out to our fishing spot, naturally lunch is in order. Potluck style lunch by the chefs and Edible LA people included lots of cheese and crackers, some Valrhona choco chip cookies made by chef Cimarusti:

These awesome jalapeno cheddar scones from La Mill (and it's lah-mill, not L.A. Mill):

Also equally awesome, cupcakes from Lark's in Silverlake:
I loved the chocolate coconut cupcake in particular. These aren't too sweet or rich and are just perfect for me ... since now I can have two! :P
And then the fishing began! The first fish was actually caught by Citrin's son, pictured below with Cimarusti (and a sand dab)
I never realized how much work fishing is until I got my first catch. I mean, throwing it and waiting for the fish to bite is easy enough. But man reeling that fish up from the bottom of the sea is hard work!!

After my 3rd/4th fish my arm was really feeling it ...

But there it was, the reward!!! There it comes ....
What the ... I had no clue what it was. And man was it ugly! Apparently it was a scorpion fish - the scales are poisonous but they clipped all the scales for us before putting the fish in the bags.

Well, ugly or not, those babies are all I caught that day. All seven of them. Other people got sand dabs, groupers, eels .... but I guess the scorpion fish like me.

On the way back we lined up to get our fishies cleaned and filleted (or not). I got mine half and half since I can't decide what to do with them yet ...

So there I was with a bunch of scorpion fish, filleted and whole, in my canvas bag. I had no clue what to do with them, besides deep frying (cos deep fried anything is like, yum). Chef Josiah Citrin suggested deep frying them whole. OK, can do. Chef Michael Cimarusti said they were great for bouillabaise.
Yeah .... I wasn't about to make bouillabaise.

I wasn't about to eat 7 deep fried scorpion fish on my own either.

So I called the chef Choisauce to prepare these fish whichever way she liked :) Well, okay, so my first message just asked if she wanted fish for dinner ... but I think she understood that she would need to cook them haha. And thus Iron Chef Choisauce: Battle Scorpionfish began.

My kitchen being a pathetic kitchen with no seasoning, Choisauce's original Korean fish soup turned into a Cajun-seasoned fish soup, but she's such a good cook that it was delicious anyway!

Just take a look at the start of our feast:
The scorpion fish is a meaty fish, and here it's nicely accented with the garlic/lime broth.

Next up was the deep fried whole fish, served with Choisauce's special impromptu sauce.
(I helped fry the fish! See I cook after all ... not :P) Can't go wrong with deep fried fish, for sure.

Lastly, the fillets that we had were baked with lemon and tomato sauce and cheese.
Turns out scorpionfish is pretty good filleted and baked.
It's hard to say which one was our favorite since everything was so good. The baked fillets were easiest to eat so we cleaned that up. We also cleaned up the fried fish and the soup leftovers made a delicious lunch for me the next day.

Thank you Choisauce for the delicious, delicious meal!