Submitted by Rona_Gura on

A Specialty Dish

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Lifestyle

As I write this blog, I am watching my husband prepare and marinade Chilean Sea Bass for our barbecue later this afternoon. My husband has worked on this preparation for years. He has spent a lot of time over the years tweaking the ingredients of the marinade as well as the grilling time. He has perfected both and his Chilean Sea Bass has become a favorite of our family.

 

Marinated and grilled Chilean Sea Bass has become my husband’s specialty dish. Do you have a specialty dish that you prepare? What is it?

 

 

Happy Labor Day all!!!

Comments

Corey Bearak

A popular side when I grill any combo of steak, burgers, franks, sausage: sautéed Vidalia onions with fresh garlic and ginger in olive oil. Any steak is overnight marinated in Tamari Sauce. Salmon fillet in foil with garlic,ginger, olive oil and basil leaves on the non-skin side.
Fred Klein

I make the drinks and consume the food...
Daniel Schwartz

I don't cook much anymore but my wife loves creating in the kitchen. She just made Chilean Sea bass, Halibut filet and Salmon steak last night that we picked up in PA at our favorite Weis market. They get incredible fresh fish and always give us a bag of crushed ice to put in our cooler.
Her recipes, I have no clue, but it tastes great.
Victoria Drogin

This is making me hungry! We made fresh seafood salad last night with lobster, shrimp , scallops clams, ginger, Lemon, green onions and rice wine vinegar. Great seafood bisque the next day with corn and shrimp. Paul makes some great recipes in the sous vide. Lamb with garlic, Olive oil, fresh rosemary, oregano and thyme is my fave. Tonight is steak on the grill and a bittersweet farewell to summer....
Norman Spizz

Chilean Sea Bass is a made up name. The fish is really a Patagonian Toothfish. When it began selling commercially they changed the name to make it more appealing. They are also using it to make smoked sablefish since there has been a shortage of Black Cod.
Shelley Simpson

I make it up as I go along based on what I have on hand - it's always seasonal veggies. This morning I prepped eggplant with a ratatouille style sauce. After not cooking for decades, the pandemic has me shopping at Farmers Markets and cooking all week. For how long? WHo knows!
Rona Gura

Love when it's fresh. The sea bass this weekend came from the Bronx Fish Market. My stepson went there as an adventure one night with his friends.
Rona Gura

My Mom used to make the best eggplant and zucchini ratatouille style. I would call that her signature dish. Thanks for the memory Shelley. I haven't thought about that dish in years.

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