I wrote and rewrote this opening

At least two dozen times,

Attempting to get the words just right

No less the perfect rhymes.

No matter how many times I try,

Poetry is not my forte, 

I think I’ll stick to posting stories

About food, alas for you a buffet.

Thank you for your wonderful reviews

You say my posts are always delish,

The menu may not be to your liking

You prompted me to cook a fish.

One time you told me what you liked

So I hope this recipe will pass,

I went out and bought two pounds

Of fresh, on the ice, sea bass.

****************************

This writer blessed us with her daily poems on a myriad of subject matter and every so often would have us break a smile with her limericks. 

I would like to extend my congratulations to Christine, the #1 ranked FanStory poet of 2023, writing under Dolly’s Poems.

Christine, throughout the year you’ve been so kind and helpful in my reviews, especially in my food posts. You’ve told me many times, though they sound delicious, for the most part they would not be part of your daily cuisine. One time you mentioned a protein you enjoy and I told you I owed you a post. Here you are, my friend. 
 

First, a limerick - 

There once was a fish in the ocean

Avoided each hook and lure

Then the day finally came

It’ll never be the same

As it was cooked deliciously, de jour. 

SEA BASS :

There are many ways to cook sea bass. My preferred method is to grill it with a simple seasoning of salt, pepper, and a squeeze of lemon juice, EVOO (extra virgin olive oil) and dried oregano or fresh rosemary.

Sea bass and other fish can be prepared in a variety of ways. Here are some popular methods to consider:

1. Grilling: gives your protein a smoky flavor and a slightly charred exterior. Brush the fish with oil, season with herbs, spices, and lemon juice, and grill over medium heat until it's cooked through and flakes easily with a fork.
2. Baking: is simple and healthy. Place the fish fillets in a baking dish, season with salt, pepper, and your choice of herbs or spices. Add a squeeze of lemon juice and drizzle with olive oil. Preheat your oven to 375°F and depending on the thickness of the fish, 12-15 minutes should cook the fish through.
3. Pan-Searing: Searing  in a hot pan creates a crispy crust while maintaining a tender and moist interior. Heat some oil in a skillet over medium-high heat, season the fish with salt and pepper, and place it in the hot pan. Cook for a few minutes on each side until golden brown and cooked through.
4. Steaming: helps to retain its natural flavors and moisture. Place the fish on a heatproof plate or steamer basket, season with your choice of herbs, spices, and a splash of soy sauce or lemon juice. Steam the fish over simmering water for about 8-10 minutes or until it's opaque and flakes easily.
5. Ceviche: (MY LEAST FAVORITE) Ceviche is a dish where the fish is "cooked" by marinating it in citrus juices. Cut the fish into small pieces and marinate it in a mixture of fresh lime or lemon juice, along with diced onions, tomatoes, and cilantro. Allow it to marinate in the refrigerator for about 30 minutes to an hour until the fish turns opaque and appears cooked.

Remember to adjust the cooking time based on the thickness of the fish fillets or whole fish. Additionally, feel free to experiment with different seasonings, sauces, and accompaniments to suit your taste preferences.

Christine, I’ve prepared for you, a nice grilled sea bass filet. 

In a bowl I added EVOO, a little white wine, lemon juice and S&P, whisked this all together and brushed it non-sparingly on the fish. 

I then placed the sea bass on a preheated grill; medium heat, and placed a sprig of fresh rosemary on top. When the grill cover is closed, the rosemary will permeate around the sea bass giving it a slight aromatic flavor.

As this is cooking, I run inside, grab and pour myself a Guinness! After a nice long swig of my beer I return to the task at hand… cooking.

I thinly slice (with the aid of a mandolin), a fresh bulb of fennel; finocchio in Italian. I toss this in a bowl  with EVOO and salt & pepper. 

Remember, sometimes simpler is better. Refrigerate till serving.

Next, I sauté a 1/4 cup chorizo and thinly sliced garlic. Continue to sauté until the fat is rendered and the garlic just reaches golden brown. I’ll then toss baby kale into the pan and cook till wilted. 

By now the sea bass has been cooked on both sides, a nice char on portions of the skin with the sweet fragrance of rosemary emitting from the fish.

Plating:

In the center of the plate, an ample serving of baby kale and the dinner portion of sea bass resting on top, just off to the side, we do not want to lose the crispness of the skin from the moist kale. Then spoon a generous serving of finocchio (fennel salad) onto the dish.

A glass of chilled Pinot-Grigio to accompany the fish, all served outside on the deck under the lowering summer sun. 

Christine, enjoy and thank you for all your support!

John