It's been so long since I've written a post, I bet you thought I'd given up on the blog. Real life just sometimes beckons and certain things have to go by the wayside. Blogging for me is my form of creativity, journaling and sharing and I've really missed it. After all, how am I going to remember my recipes I've created or loved if I don't document them?! I do have some pretty good excuses for not blogging. I'll try and get you caught up briefly, then it's back to the good stuff... food and adventure!
Hard to believe, but it's already been about 5 months since Hubby and Son sailed into the Santa Barbara Harbor after our 4,000 mile delivery from the Virgin Islands. Green Flash has had such a warm welcome into our home community. I had to count, but since about March, we've been written up in nine local publications. Hubby and I have had a blast chartering The Flash here along the Santa Barbara Coast and the Channel Islands. And did I mention how fun it has been provisioning here in the land of bounty?!
Chartering has kept us busy, but planning a wedding, now, that nearly put me over the top! It's not just the wedding, but all of the festivities surrounding the big day. It's been two and a half weeks since the wedding day and I am just now recovering. The lovebirds are still on their honeymoon in Bali and when they return it will be real... I now have a married daughter and a son in law!
Planning a wedding has been all encompassing, but working closely with your daughter and two dear friends, sure made it a pleasure. We have now officially been named the "dream team". With five more daughters between us to marry off, we are certainly prepared for the next one. Just not sure I wanted to be the guinea pig. But, hey, looking back I'm so happy. We extracted every talent and resource known to mankind from close friends and family. Because of that, it made it extra special for Middle Daughter and Now Hubby. As someone said, "These two are so loved and easy to help". I can't wait for the professional pictures from Niece Sophie. It wouldn't be fair to do all this talking about it and not show you at least one picture.
In between all of this wedding fun, there has been lots of chartering fun as well.
Showing off our beautiful home town, the American Riviera, from the water to out of town guests has been a treat. But I must say, sharing it with locals who have never experienced our beautiful coastline from the water has been even better.
The Channel Islands are so close but yet so far. With Green Flash now here on our Santa Barbara Coast, we are working on that! Hubby and I are really enjoying being back in this rugged beauty and experiencing it with others. These islands, though very different from the tropical islands, are just spectacular with so much to offer. After chartering in the tropics for several years, many things are different, the biggest being the temperatures. I can actually sauté something on my galley stove without sweating a bucket full. My crew attire has certainly taken on a whole new look. It may seem funny, but wearing clothes again really feels good. At my age a little coverage is probably a good thing, although, Hubby seems to disagree.
Hubby just keeps talking about this dinner I served on one of our recent Channel Islands charters.
Like I said, part of blogging for me is documenting my recipes, not only for myself but also for you, before I forget them. I didn't know I would put this in a blog post so I only happened to take one snapshot. Normally I would set up a photo shoot and take several pictures. Quite honestly, I didn't know how good this would be. Hubby and our charter guests raved about this dish so I am sharing it with you. Did I also mention how awesome it has been provisioning here? It certainly doesn't hurt to start with perfectly fresh beautiful fish.
I used a Santa Barbara local White Sea Bass. It's flaky and white with a smooth and mild flavor but tastier than Halibut. You could certainly replace any flaky white fish for the White Sea Bass if you don't have it available to you. I prepared it using this Cooking Light recipe and then added my own touches. I served it over a Lemon Risotto. If you're trying to eat low carb or just want to keep the preparation simple, you could easily serve it without the starch. I served an Avgolemono Soup as a starter and a Lemon Mousse as desert. I guess you could say my menu for the evening had a citrus theme. California citrus and these little delectable Italian Castelvetrano Olives are a tasty combination. These little green gems are rich, buttery and so delectable. This is a very simple recipe to prepare, however, not overcooking the fish is the key.
White Sea Bass with Orange-Fennel Relish
Recipe Type: Entree
- 2 T Extra Virgin Olive Oil
- 1 T Fresh Lemon Juice
- 1 T Fresh Orange Juice
- 1/2 tsp Orange Zest
- 3/8 tsp freshly Ground Pepper, divided
- 1 (12 oz) Fennel Bulb
- 1 C fresh Orange Sections
- 1/4 C Red Onion, sliced thinly
- 1/2 C Castelvetrano Olives, halved
- 4 (6 oz) White Sea Bass Fillets
- 1 1/2 tsp Butter
Combine first 4 ingredients, 1/8 teaspoon Salt, and 1/8 teaspoon Black Pepper in a medium bowl, stirring with a whisk.
Remove fronds from Fennel Bulb; chop fronds to measure 2 tablespoons. Remove and discard stalks. Cut Fennel Bulb in half lengthwise; discard core. Thinly slice Fennel Bulb.
Add sliced Fennel, Orange sections, Onion, and Olives to Orange Juice mixture; toss gently to coat. Stir in Fennel Fronds.
Heat a large nonstick skillet over medium-high heat. Sprinkle Fish evenly with remaining 1/4 teaspoon Salt and the remaining 1/4 teaspoon Pepper. Add Butter to pan; swirl until Butter melts. Add Fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with relish.