Give a man a fish......

One good thing about being good with Google is that I can find most anything. I used to be a bit finicky with fish, just couldn't get my head around cooking it. Then there's the bones, don't even get me started on that. I had to do something about it, so I did. In the past weeks, I've cooked sea bream on a bbq, whole with head on and so fresh I swear the fish winked at me. I've gutted and filleted whole mackerel and pan fried it, complete with a rhubarb and ginger sauce, totally delicious.

How did I do it? I Googled it. The filleting was something that particularly perplexed me and a quick Google search revealed a video on YouTube explaining the whole process, step by step. Being a visual learner, this was actually the best way for me. Tell me how to do it and I'll pick up so much (depending on how well you explain it) ....show me and I'll likely get the drift much quicker.

I've avoided Tuna this year, mostly because they have it either whole or in steaks, I would much rather have a fillet. Armed with the knowledge I gained from the mackerel, I'm now confident I could do the necessary with a bit of Tuna. Hopefully come months end, I'll splash out on a piece and further hone my skills.

With fish, I have cooking on the BBQ pretty much sussed out, decent charcoal is a must and the flavour it imparts on anything really makes a difference. I do need to perfect pan frying though, it turns out OK, just doesn't come up to that restaurant quality I'm trying to achieve.

I have also perfected cooking beef ribs on the BBQ. There is nothing like a huge rib steak on the bone. Words simply cannot describe it. I usually cook it in the oven, around 180C for about 15 mins each side before cooking it over charcoal till it is nicely browned outside. The thick slabs of meat end up browned outside and rare inside. This cut has to be among the tastiest I've ever had and for those who wish to indulge in some serious meat, there is nothing better.

Accompanied by some roasted Mediterranean Vegetables and either a Baked Potato or my take on Rosti - you'll have a meal that will make anybody say WOW!!!!

My rosti is simply grated potato mixed with finely chopped onion and some chopped bacon - I use a cured Gammon Steak and chop it myself. For Rosti rings, I use tuna cans - I picked that tip up online from none other than Christopher Styler, who is pretty much the guru when it comes to food presentation. Must get my hands on his book, Working the Plate sometime.

I am getting the taste of many things as good as it gets, I just need to improve my presentation skills to the point where I can produce as good as any restaurant. I'd hate to work in a restaurant, though I love cooking, especially for someone who appreciates it. Cooking for me is a passion. Eating out is just not the same as I know I can cook just as well if not better in many cases than the places I'm likely to eat in.