We had some friends over for dinner last night and I got to use all my new Pottery Barn dishes and serving pieces that we got as wedding gifts! It was super fun and makes me feel like an actual grown-up to have a dinner party with matching dishware. Normally, I am taking baking sheets and turning them into platters. Ha!
Note to any future brides: I got yelled at by my friends and family that I needed to register for more things. I don't want more crap! But I did make sure I registered for serving platters (3), serving bowls (3), different sized plates and bowls, new coffee mugs.....and everything matches (all white). I am SO happy I listened to people, AND lucky to have generous friends and families who purchased these for us because it really is more fun to host dinner parties when you have nice stuff to use. Sounds silly, but I'm a believer.
Oh, and one more note: all white dishes and serving pieces make your food look better. I'm just throwing it out there.
Now onto the Sea Bass!! James's brother, Jerome, caught some fish recently one of his fishing adventures. I think the Sea Bass was from Catalina Island, and some Tuna from San Diego area. I don't particularly like fish all that much, but I still love to cook it. Strange, I know. But I cooked the Sea Bass last night for some friends and they said it was really delicious. I tried a bite, and I actually liked it, which means it must be good!
Cheesy Factor (1 no cheese, 10 all cheese): 1 BOOOOO
Time Factor (1 shortest, 10 longest): 3
Dummy Factor (1 easiest, 10 hardest): 2
Grilled Sea Bass
4 Sea Bass fillets/steaks (about 1.5 lbs for 4 people)
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Paprika
1/8 teaspoon Cayenne
1/4 teaspoon Lemon Pepper (or to taste)
Sea Salt to taste
3 Tbl butter
2 large cloves garlic, minced
1 Tbl fresh Italian Flat-leaf Parsley, chopped
Olive Oil
Pre-heat grill for high heat. Combine the garlic powder, onion powder, paprika, Cayenne, lemon pepper, and sea salt in a mixing bowl. Season both sides of fish with seasoning mix. In a small saucepan, melt butter, along with garlic and parsley. Once melted, set aside. Lightly brush grill with olive oil (or non-stick spray), cook fish on one side for about 7 minutes. Turn fish over, drizzle with the butter sauce, and cook for another 7 minutes, or until flakes (or desired doneness). Drizzle with remaining butter mix before serving.
I think you all are learning the art of the substitution by now, but here is another lesson: when a recipe calls for garlic powder, or onion powder, or whatever powder, instead of salt, it is okay to substitute garlic salt, onion salt, whatever salt, if you have it already.....but only as long as you don't add more salt later in the recipe. Otherwise, you have too much salt. That's right, you heard me say it. Too much salt. I know, I didn't think it was possible either, but it is.
