The surprising thing about Chicago is that you can find cheaper and fresher fish here than you can in New York. Maybe my mom just knows where to look here and I don't know where to look in New York, but we've been getting lots of very fresh halibut and Chilean sea bass for about $10/lb more or less.
This is some halibut I made last week. I made about 2 pounds worth for dinner. As you know, I don't like measuring stuff when I cook. I kinda just go with it. Ingredients included maybe 4-5 cloves of garlic, tomatoes, shallots, about 3/4-1 cup of white wine, salt and pepper for seasoning, and fresh basil to garnish at the end. Oh, I also added a few threads of saffron from a little jar I had bought in Corfu last year. I added this while the white wine was reducing. Just a few threads REALLY made the saffron taste noticeable. Overall, the fish was pretty good though maybe could have used more salt and pepper.
Another day, my dad and I cooked fresh scallops in a similar manner, but added a bunch of oyster mushrooms. Instead of using white wine, we used red. The flavor was really good, but my dad definitely overcooked the scallops - they ended up being a bit rubbery, which I hate, but since it tasted good, I was able to deal. I wasn't sure if the oyster mushrooms would be good with the scallops, but they actually were!
He and I have made other seafood dishes in the last week, but they're really all pretty similar. It's pretty much always either red or white wine reduction, tomatoes, shallots, sometimes green onions, sometimes either oyster or enoki mushrooms, and always always always some garlic.
My sister is having a graduation party this coming Saturday, so I'm hoping to experiment with other party-appropriate dishes for that too...
Stay tuned!
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