How the heck is it already June?! And Chicago, where is our warm weather?!
The best part of living in Chicago are the summers. It’s nuts. You’ve all heard me rant and rave about summertime in Chicago.
Here comes draft beer, Cubs games, rooftop patios, grilling out, walks along the lake, weeknight booze cruises on friends’ boats, festivals, (my shameless) wine spritzers, and champagne with Sunday brunch. (ok, champagne with Sunday brunch is always a temptation in this city. I don’t know why, but Midwesterners really know how to overindulge in brunch. 🙂 I am definitely not complaining. I get my workout class done before brunch, so I can enjoy a little bubbly.)
I feel like the last month has been nuts. Hence my hiatus. (Sorry!) I have been back and forth to Ridgewood – which of course I never want to leave-, have been tackling a TON of projects at our condo, had amazing friends from out of town visit, and all the while attempting to dive back into the gym to get skinny mini semi-back in shape for bikini season… dear God I am not ready to walk the runway of the high dive, nor strut my stuff at any of the rooftop pools. Although my weeknight recipes (and weekend recipes minus the wine) have been definitely health conscious!
it’s like the blessing and curse or warm weather
My focus has definitely been more fish focused. I LOVE SALMON. (well, duh. We all know this.) But I have been doing my best to expand my repertoire. I have been enjoying frequenting my favorite fishmonger, taking a peak at all of fish, and being very picky while looking at the color or the fish, the smell and asking about when the fish was brought in, etc.
You do NOT want stinky fish… fish should not smell fishy when you buy it. That means it is past it’s prime…! Talk to your monger and inquire about how fresh the fish is, and what is their freshest piece, what they would recommend, and how long the fish can keep in your fridge. I normally cook fish the day I buy it. But will hold it up to one day in the fridge if I’m convinced it is immensely fresh.
I would like to dive more into lake fish. Growing up near the ocean, I was exposed to much different fish… therefore, now living in Chicago, I would love any suggestions you have to share!
served with lemon pearl couscous & sautéed spinach. signed, sealed, delivered. i am yours.
- 2 six-ounce portions Chilean Sea Bass
- kosher salt and pepper
- 3 cloves garlic, minced
- 1 Tbl chopped fresh rosemary
- 1 Tbl chopped fresh thyme
- 2 Tbl butter
- Juice from half of a lemon
- 2 Tbl Extra Virgin Olive Oil or 2 Tbl Coconut Olive
- Heat cast iron skillet
- Add coconut olive
- Heat until medium heat
- Season Chilean Sea Bass with a pinch of kosher salt and pepper
- Once skillet is hot, place chilean sea bass skin side up on cast iron skillet
- Let sear for 1 minute until seared edge is nice and crisp
- Flip over and sear skin
- Turn heat down to medium temperature, ten fish with tin foil and continue to cook until cooked thru
- Meanwhile, melt butter in small sauce pan. Add minced garlic and saute until starting to brown Add minced rosemary and thyme. Season with kosher salt and pepper. Continue to saute until fish is fully cooked. Remove sauce from heat and stir in lemon juice.
- Plate Chilean Sea bass
- With a shallow, slotted spoon, gently garnish Chilean Sea Bass with rosemary, thyme, garlic sauce