Tastes Like Chicken - Turn Your Heads My Vegetarian/Vegan Friends

We had the Sculpin (a.k.a. California Scorpionfish) last night for dinner. It was a small fish so it helped that the deck hand threw in two more from someone elses catch. They either didn't want them or were over the limit. It turned out to be a good tasting fish.

Wendy Kessler found a great recipe in a Rachel Ray magazine for Parmigiano-Reggiano Crusted Chicken Piccata. She cooked up some chicken and sculpin that way. I was as equally enamored with the dish as I am with the author of the recipe.

Wendy, you were wondering about the garlic changing color and why? It just adds to the presentation. :)

"Garlic contains anthocyanins, water-soluble pigments that can turn blue or purple under acidic conditions. This is a variable phenomenon that is more pronounced for immature garlic but can differ among cloves within a single head of garlic. If you grow your own garlic, be sure to mature it at room temperature for a couple of weeks before using it." http://cetulare.ucdavis.edu/news/n0898pub.htm