Charcoal and Fish

Fire is one of my favorite cooking ingredients. There’s a primal attraction to meat cooked over a flame that’s wired into our genes. One of my most memorable meals came from a Spanish mackerel that I caught, filleted and cooked over charcoal. While it cooked I basted the fish with a sesame oil and soy sauce mixture. It was one of those simple meals that’s so good you get an explosion of endorphins while you eat it. As if your body is saying THANK YOU that’s just what I needed.