Such a humble name for such a fantastic dish at Borgne, New Orleans. Chef Brian Landry seemed almost apologetic when he brought it out, saying "it's not the prettiest" and "you've got your work cut out for you." I think that the apparent simplicity of it is what makes it great. Fish, cooked inside a bag to keep all the flavors and moisture in, covered with all sorts of goodies and opened just before serving, steaming and delicious. I'd photograph (and eat) stuff like this every day if I could.
I've photographed at Mike's on the Avenue a couple of times for different publications. This time it was for his amberjack skewers, which looked and smelled fantastic. Unfortunately I didn't get to eat these. Oh well, judging by what I've seen so far, I'll probably be back.