December 14, 2012 by chicagogrilling365
Tuesday, when Kurt and I picked up groceries from Whole Foods for the nights grilling I grabbed a hunk of sea bass to do on Wednesday. Along with the sea bass I picked up a bag of baby spinach, love my spinach.
While in the seafood section I also noticed some seasoning, a garlic lemon seasoning and picked that up. I really enjoy cooking fish in the casket iron pan but never seem to get it hot enough before adding the fish, tonight was no exception.
I thought 15 mins would be enough time to get the skillet good and hot, wrong! The butter melted slowly but I already the fish out and it was cold outside, so I just threw it on. I decided to wait another ten minutes and then shut the lid.
I had a long day of cleaning the condo and didn’t feel like manning the grill. Kurt asked if I wanted him to grill but after having cooking all day he should come home and lounge.
After I shut the lid for ten minutes I took the fish off but I didn’t quite get the skin as crispy as I wanted. I put the skillet on the stove for about three minutes and got the crispiness I wanted.
The spinach only takes about a minutes to cook, along with some snow peas from
Now, I was already to eat!
K & J