fish w/ parsley lemon sauce

do you ever buy parsley for a recipe only to use less than 1/4 of the bunch? don't let that bunch of parsley wilt away and go to waste in your fridge! make this sauce to serve with your favorite fish! it's simple, it's fresh, it's delightful, it's delicious! it's also oh-so-EASY. i promise.

i used tilapia which is great because it's relatively inexpensive, not fishy, soft and flaky yet strong enough that it doesn't fall apart in your skillet. i've also made this w/ salmon and it goes well together too.

mise en place

fish w/ lemon parsley sauce
serves 4-6
6-8 filets of tilapia (mine were small - medium)
1 tablespoon olive oil
1 tablespoon butter
fleur de sel & freshly cracked pepper
lemon parsley sauce - recipe below

lightly season fish filets with fleur de sel and pepper.

in a large skillet, heat the olive and butter. when the butter melts and starts to foam, add the fish. cook each side until nicely golden brown. approx. 3-4 mins per side.

serve with parsley lemon sauce (recipe below).


parlsey lemon sauce
zest of one lemon, preferably meyer, grated
juice of one lemon, preferably meyer
1/2 cup packed parsley leaves
3 cloves garlic, smashed
1/2 teaspoon fleur de sel
couple dashes of freshly cracked pepper
1/2 cup extra virgin olive oil

put the first 6 ingredients in a blender and blend just until almost smooth. add the olive oil in 3 batches, pulsing a little in between each batch. you can of course use a food processor and drizzle in the evoo while blending.

bon appétit~!

so bazaar...

there's no better way to describe our experience at the new sls hotel restaurant, the bazaar, than to say that it was magnificently bizarre. they had everything from exploding olives to liquid nitrogen desserts to savory foams that adorned our various plates. it was an adult's gastronomic playground, to say the least, with its decor as funky and as fresh as the food they offered. with the awesome deal we got through dineLA's restaurant week, we were able to taste about half of the menu. 5 people, 4 plates each, you do the math. our senses were pushed to the limits and in the end were more than satisfied. we all agreed that although we were a few pounds heavier and a few dollars shorter, food is definitely luv.

here are some pictures of what we ate that night...
(photos courtsey of anna lee)

sliders: uni/jalepeno/avocado & foie gras/quince jam (i could eat a million of these)

liquid olives, lobster medallions, toro w/ watermelon

potato croquetas, canned oysters, japanese peaches w/ yogurt & persimmon, salty potatos

brussel sprout leaves, japanese eggplant, hilly and philly cheesesteaks, watermelon & tomato guts

shrimp paella, lamb loin w/ potato puree, braised veal cheeks, tuna steak, hanger steak with roasted peppers

the morphing mojito w/ disappearing cotton candy

floating coconut passion fruit island, hot chocolate mousse w/ salty nuts, clementine sorbet, tradtional flan
the dessert bar, the meat bar and marcel from top chef

general decor. totally like a trip thru alice in wonderland...

the bazaar at the sls hotel

465 s la cienega blvd

los angeles, ca 90048

bon appétit~!

left over corned beef...hash it!

the best part of corned beef? the HASH!! maybe its because i'm an egg slut or its all those crispy brown bits, but i enjoy the hash so much more! this is even easier than actually making the corned beef.

corned beef hash
2 cups left over corned beef and veggies, diced
2 eggs, poached

heat your pan to medium-high heat and add a thin coat of olive oil.

dice your leftovers beef, potatoes, carrots and cabbage. the size of your dice is completely up to you. i like tiny pieces because i believe with all my heart and soul, food taste better with more surface area. but some ppl like their hash with big chuncks and this recipe works the same both ways.

when the pan is hot, throw your diced mixture of meat and veggies into the pan. lube the bottom of another pot and place directly on top of the mixture. press it down so the hash will brown, about 2 mins. the pressure of the pot will make a slight sizzle sound and your mouth should water at this point. stir the hash and repeat with the pressure until you reach your desired brownness. the hash is already been cooked so its really all about browning.

when its done and you've plated your hash, top it with a poached egg. season with freshly cracked pepper and enjoy.

bon appétit~!