One of the things I love about Spring is the time change. I really wish we’d stay in Daylight Savings Time all the time, as I get a lot more extra light after getting home. In SW Ohio, we’re on the far western edge of the eastern time zone, so it’s light later here anyway. In the Winter, NYC must get dark about 4:00 or so… That would suck big time!
Also with Spring, the weather is getting nicer, so it’s comfortable to be out by the grill. For me, I smoke and grill all year, but my grilling lessens when it’s cold, as I have to stand at the grill longer. With 75 degree temps and nice weather this week, I’ve been grilling after work. Last night, in fact, I made something that was inspired a bit by a dish my wife and I had on our honeymoon 3 years ago this month, in Aruba at Madame Janette; if you’re in Aruba, don’t miss it!
For grilling, I usually find that starting with good ingredients means I don’t want to overdo the extras…
Meaning I don’t want to cover up everything with sauces or heavy spices. I started with very good Chilean sea bass, and added some grey salt, ground pepper, a touch of olive oil and a splash of balsamic vinegar. I didn’t want to do too much to it; just let the fish be itself.
What we had in Aruba had grape tomatoes that were done with the fish; instead of putting it together and broiling it, I cut cherry tomatoes in half and put them in a grill pan, 
then grilled the tomatoes with the fish on the grill. I just added some grey salt, pepper, basil and olive oil. The grilling really brings out the sweetness of the tomatoes… They were fantastic!
Along with the fish and tomatoes (a great combination in this case), I grilled some asparagus (always a winner), and my wife made some couscous.
The final product looked great and tasted even better! The moral of the story is in several parts:
- Grilling in the Spring is quick and easy and can be done on a weeknight with no problem (and doesn’t heat up the kitchen!)
- Ingredient quality is important! The better the ingredients, the better the end result. Don’t believe anyone that tells you to cook with wine you wouldn’t drink! The sea bass was top quality, and it was obvious. The taste of the food itself really shines.
And here is the final dinner that my wife and I thoroughly enjoyed (I also really enjoyed the company, too):
Curt,
First of all wow! But I have to tell you that Chilean Sea bass is my wife’s favorite dish. If it is on the menu she is ordering it. I also think it is a wonderful fish. It is also going to be harder and harder to get. Thank you for sharing this with me. I was trying to figure out how to do it on the grill but obviously with the price I was a little afraid to attempt. I have done it in the oven wrapped in foil with butter and garlic. It was good but not great. Do you have any other suggestions?
Todd
Todd,
Thanks for the complement! Chilean sea bass is hard to beat, I think. I don’t like to overpower it, but it could take a sauce with white wine and a touch of pepper; I’d make the sauce in a skillet, maybe thicking it a bit with gelatin or arrowroot, then brusht it on after the fish gets it grill marks. A sweet pepper sauce could also be done, making it thick and using a squeeze bottle to lay it on the plate before adding the fish. It would take blackened seasoning fine, but I think that would be a real pity, though a lemon butter sauce with sauteed arugula as a side wouldn’t be hateful!
I think fish is so much better grilled than cooked on the stove or in the oven!
Curt