Jason had a friend over for bbq the other night and we had a small sea food fest.  We started out with mussels.  I steamed them with a semi sweet dark beer we crafted, order added some pickled ginger, a few sweet pickled pearl onions that we canned a couple winters ago and a little pickle juice to cut the sweetness.  They were amazing!  But the real show stopper was the Branzino (striped bass) and Sea Bass that they bought.  Whole fish, gutted and deboned of course.  Well not totally deboned as that is very hard to do.  We salted and peppered the cavity then put whole sprigs of rosemary and lemon slices, wrapped them up in foil and grilled them for about 12 minutes on each side.   The result was a very aromatic, moist, flaky delicious fish.   The perfume of the rosemary was light, and the lemons kept the fish from drying out – and of course the citrus aspect.  Now most people wouldn’t use such an aromatic herb, and usually I wouldn’t either.   It was one of those happy accidents.  We were going to use thyme, but we accidentally bought the wrong herb.  Oops!  We were all glad we did since there was barely any fish left over for lunch the next day.  Of course now I am craving fish with thyme and lemon.  Guess that means another bbq!!