Australian fish gets an Italian make-over. This great barramundi comes from Cone Bay near Dampier. It's cavolo nero season right now down here in Oz. There are big bunches of the stuff in the markets. Some people don't like cavolo nero. Usually those who don't also have a problem with other greens that have the potential to be bitter - radicchio, for example. I learned something about our sensitivity to bitterness when talking to a naturopath last year. It seems that people who find food bitter more than likely have an acidic body. Get your alkalinity in order and food doesn't taste so bitter - not sure about the science behind this, but it's true.
CONE BAY BARRAMUNDI, CAVOLO NERO, POLENTA AND AIOLI
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