We decided this first effort should be undertaken with rockfish–or striped bass, as it’s called outside the Mid-Atlantic area–because it’s one of Frank’s favorites. And who doesn’t like a local specialty?

Thankfully, the selection at the Fish Market looked good. Frank took the fish in to a little stand to be cleaned; it’s cheaper than you think–only 90 cents for our 2 lb. fella. (Let the record show that a skiddish Katie waited oh-so-patiently outside.)

We didn’t follow a recipe, because it seemed simple enough: Salt and pepper the fish, inside and out …

… and stuff it with the appropriate goodies (in this case, garlic, lemon, parsley and thyme).

We grilled it on both sides over direct heat …

… and let it hang out for bit on the cooler half of the grill while we cooked the zucchini.

It sounded like a no-fail plan, and it didn’t fail per se, but I was disappointed that the “stuffing” didn’t have a bigger impact on the flavor. Anyone have suggestions on that? From the reading I’ve done, the only partial solution I’ve come up with is to cook the fish covered instead of with the open air. I also read a recipe for herb-stuffed grilled fish–but it was wrapped in bacon, and when it comes to flavor, that’s cheating, my friend. Like I say, I wouldn’t call this a Foodventure Fail by any means; I am interested, however, in how we can make it better for next time. Please post a comment with your own experiences cooking whole fish.

Oh, and the zucchini–brushed with olive oil and sprinkled with salt and pepper–was amazing!

View a photostream of all the photos from our Foodventure, or watch the slideshow below:

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1. Chesapeake Cioppino
2. Leftover Monday: Cod with Lemon Butter Sauce

Welcome to TheFoodventure.com, the online home for the culinary stylings of Frank and Katie, two young cooks who are unfortunately saddled with unrelated day jobs.

What is a Foodventure, you ask? Foodventures can be any kind of project related to eating, cooking, or even thinking about food. Weeknight pasta can be a Foodventure, just the same as planning for and preparing an all day rib smoking session. The sky’s the limit.

Katie is a long-time blogger in the traditional sense, writing about the news, the world, the spiritual, and of course, food. In fact, in her blogging career, her food writing was a true audience favorite. With that in mind, we’re going to bring you the best of our adventures on this blog.

Katie, the creative one, loves writing and the art behind cooking. I am a man, and therefore like tools and the craft of cooking. We’re excited about this combination and believe that this blog is a great way for us to share this unique attitude with you.

Very soon we’re going to launch Foodventure TV, which will combine the best of videoblogging with entertaining food content. We’re very excited about it, and we hope you will be, too.

Katie will also be moving soon, and we’re both excited about the opportunity this affords her to outfit her kitchen with new toys. We’re looking forward to sharing this process with you.

Of course, all of this cooking and writing and filming will wear a person out. When that happens to us, like anybody, we hit the road in search of restaurants and travel adventures. We’ll be bringing the best (and at times worst) of all of that to you.

Thanks again for your interest in the Foodventure. Now let’s kick the tires and go!

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