With my family scattered across the nation, it is not always easy to gather together for celebrations. Father's Day is fast approaching. Father's Day is a bittersweet time for my family. It is a time to celebrate and honor fathers and give thanks for the most amazing fathers, but it's also a time to remember my own father, who died far too soon.
My father passed away when I was 18 years old and I have spent most of my life without a father. I don't ever recall celebrating Father's Day for my own father or my grandfather, who also passed away far too young. We should have been celebrating these men on their special day.
My children adore celebrating Father's Day with their father and their grandfather every year as we host an annual Father's Day party. We have close family, extended family and family that we consider family but we aren't really related to as well. I never want anyone to feel excluded on this fabulous day! The men in our lives need to be celebrated, not forgotten!
On Father's Day this year I am going to rejoice in the children my father never met, delight in the moments that give us our memories, and enjoy in the memory of a father who was my mentor, my guide, my teacher. It's been almost 30 years since he died, yet the pain of his loss still hits me, unexpectedly.
But Father's Day is not a day for sadness; it's a day for celebration and love. My father loved fish but the quality of fish available in very rural Iowa 20+ years ago was very scarce, so we did not have fish very often. If we did, it was definitely a treat. Thankfully today I live in a big city where Chicago seafood is available to me on a daily basis. I think my father would have loved shopping for fish with me.
Chicago Seafood Chilean Sea Bass with Lemon Couscous
For the sea bass:
• 2 Chilean Sea Bass
• 4 Lemons, zested and squeezed
• 4 Garlic Cloves, minced
• 2/3 Cup Coconut Oil OR Pure Grapeseed Oil*
• 1-2 minced garlic cloves
• 1 Tablespoon Lemon Pepper
• 1/2 Teaspoon Real Sea Salt
Grate the zest off of the lemons and set the zest aside. Juice all of the lemons and place the juice in a medium-sized bowl. Add the grapeseed oil, garlic, lemon zest, lemon pepper, regular pepper, sea salt and mix. Place the sea bass in the marinade, cover, and refrigerate. Allow the sea bass to marinade for at least 4 hours. *you can use olive oil as well
Grill, bake or sauté the sea bass. I prefer grilling. I simply lay the sea bass skin side down on the preheated grill on medium flame. Grill for about 7-15 minutes (it really depends on how large a piece of sea bass you have selected).
For the couscous:
• 1/2 lb. plain couscous
• finely grated zest of 1 lemon
• 10 fl. oz vegetable stock
• juice of 1/2 lemon
• 1-2 minced garlic cloves
• 4 tbsp. coconut oil or pure grapeseed oil
• bunch of flat leaf parsley, chopped
Prepare the couscous while the fish is on the grill. Boil the vegetable stock and once at a rolling boil, turn the flame off and put the couscous, lemon zest, garlic chopped parsley, oil, cover and leave for 5 minutes. Once the couscous has absorbed all the liquid, fluff it up with a fork. Add more lemon juice or oil if needed.
Serve with a delicious summer salad of fresh grape tomatoes and and English cucumber or a veggie salsa of grape tomatoes with fresh corn.
The beauty of cooking sea bass is the various options you have to prepare this delicious fish. Grilled, pan-fried, broiled or baked. Chilean sea bass is a delicate fish and there is no need to overpower it with heavy sauces. Chilean sea bass is a white fish rich with omega-3 unsaturated oils. It has a large-flake texture, but is mild in flavor. Absolutely delicious! The natural oils in the fish make it an easy-to-cook fish and it won't toughen up if you overcook it a bit.
Be sure to grab your dad for some Chicago seafood and honor him this Father's Day by creating this simple and delicious recipe.
Happy Father's Day, dear old dad.