In the town where we lived previously, I used to get my fish from a man who would travel on Thursday from Greensboro to Topsail Island and pick up loads of fish and shrimp and bring them back to sell on Friday and Saturday. I discovered him one day set up across from the Farmer’s Market and bought some shrimp that turned out to be the best shrimp I had ever eaten. After that I was hooked (pun intended).
I started getting all my seafood from “the fish man”, as my children called him, and would pick it up on Fridays after school (which caused no small amount of moaning and groaning in the back seat). It was all fresh, never frozen, and top quality. I found out that I could cook fish at home that tasted better than even what I ate at most restaurants. Spoiled is what I would call it.
Unfortunately, this story has an unhappy ending. I moved and can’t visit my beloved “fish man” anymore. He is sorely missed. I’m still searching for another fresh fish supplier, but in the meantime I buy my the freshest I can get at the market. I made this recipe from Cooking Light magazine with some nice-looking tilapia I bought, and it was terrific – sweet and savory.
If you live in the area, look up my favorite fish man at The Shrimp Connection: Radically Fresh Seafood, and he’ll hook you up!
For the Pecan-Crusted Tilapia recipe, click here.