Tags: Club Med fish poisson
Fish smish. Who’s the cute chef ??!! :-)
fresh fish is the best. Yum.
Good god…is it still in rigor mortis?
Yeah. Who is the cute chef?
That fish looks awesome!
I’d like to find him on my plate any day of the week. Fish or chef, preferably both!
To borrow a phrase from Liz Lemon: I want to go to there.
Wow! fish and chef.
W00t! A mahi-mahi (dolphin fish) on the top, and looks like a wahoo on the bottom.
You had an awesome dinner — with those as the star, there weren’t any other options.
Dorado (mahi mahi) and wahoo- two of the tastiest fishes in the sea! So, ceviche?
Sweet! Cute chef is Canadian!
Barbra, love the Liz Lemon quote! :)
Cute and Canadian? What’s his name?
I love fish, and normally it’s my favorite protein. But I saw a clip on Youtube from National Geographic on the first filmed Barreleye fish ever and now I cannot get myself to eat fish of any kind. Hopefully a few more days and this will pass :-)
Check out the clip, it’s WILD. Barreleye fish, youtube.
Soak up all that Bahamian goodness for all of us.
Sarah, that was the weirdest clip I’ve ever seen. Who knew there was a creature with a transparent HEAD?
Cute & Canadian, I’m in!! ;)
les poissons! And now all I can think of is the chef from Beauty and the Beast singing “Les poissons, les poissons, hon hon hon, les poissons”… goodness.
That is a beautiful fish!
There is something so fishy about this tail…er, tale.
On an occasion such as this, you should marry the fish before you eat it. It is only respectful.
Wow, a Mahi, Mahi, what I would give. LOVE the Bahamas. Try diving up some conch and try it raw (of COURSE) with Jamaican Pickapeppa…delish…..ENJOY THE SUN we are having another COLD FRONT in EUROPE!!!!!
Crickey!! I wonder how much did that set you back?! It would cost a small fortune over here.
I was just reading Chatelaine, which is a Canadian based magazine for women and on a side page there was a little blurb about Mr. David Lebovitz himself….
“Baker’s Delight… Here are three of our favourite sweet sites..
For Living Vicariously
The American-in-Paris cookcook author blogs about baking, cooking and eating his way around the City of Lights, but keeps the glamour in check with his amusingly snarky tone.”
I thought I was the only Canadian that knew of you! I’m thrilled to know there’s more people out there who know you and love what you do. Keep up the great blogs!
Are you going to release such a beauty ? (and what about the fish, too ? :D)
From a purely artistic point of view, the top photo has the blues from the towel bringing out the most beautiful colors of the fish–whatever it is and looks spectacular–almost too good to eat.
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