Grilled Chilean Sea Bass Sandwich with Homemade Tartar Sauce

Recently I’ve had it in my head that I need to eat more fish at home. Seeing as though I live on an island with an abundance of fantastic fresh fish available it shouldn’t be too much of a challenge.  I used Chilean Sea Bass for this sandwich but you could also use cod, grouper or any other white flaky fish.

Keeping with that thought I decided to make this sandwich and it was so fantastic!! Light, flaky fish and tangy, zesty tartar sauce. It wasn’t too big or too small-just right. These sandwiches came together in no time. While the fish is cooking you prepare the sauce. 


Grilled Chilean Sea Bass Sandwich with Homemade Tartar Sauce


  • 1 5-6oz fresh Chilean Sea Bass filet, skin and any bones removed
  • 1 tsp olive oil
  • salt & pepper for seasoning
  • 1 sandwich roll or hamburger bun (I used one Arnold whole wheat Sandwich Thin)
  • lettuce leaves


  1. Pre-heat a stove top grill pan to medium heat  (you can also use an outdoor grill).
  2. Drizzle fish with olive oil on all sides and then season with salt and pepper.
  3. Place fish on the grill and cook for about 3 minutes on each side (depending on the size of the fish) until fish flakes easily with a fork.
  4. Place fish, lettuce and tartar sauce (recipe below) on a bun and enjoy.

Makes 1 sandwich.


Homemade Tartar Sauce


  • 1/4 cup light mayonnaise
  • 2 tbsp chopped scallions
  • 1&1/2 tbsp finely chopped cornichons
  • 1&1/2 tsp capers, drained
  • 1 tsp fresh lemon juice
  • 1 tsp Worcestershire sauce


  1. Mix all ingredients in a bowl and set aside to use right away or refrigerate until later.

Makes just over 1/4 cup of sauce.


Both recipies adapted from Cooking Light Fresh Food Fast cookbook.



Dijon, Honey and Greek Cream Cheese Sauce

I made this sauce to go with my Baked Chicken Bites.  You don’t get a more classic dipping sauce than Honey Mustard. But I made it special. I used Dijon which I prefer for a honey mustard sauce and mille fleur honey that I bought while in Sicily.  I also mixed it with my new favorite Greek Cream Cheese.

This is a delicious, silky, sweet, tangy sauce that would be perfect for french fries, pretzels etc… you name it! Give it a try!


Dijon, Honey & Greek Cream Cheese Sauce


  • 1 tsp Dijon Mustard
  • 2 tsp honey
  • 3-4 tsp Greek Cream Cheese


  1. mix it all together. Taste and add a bit more of any ingredient if you’d like.

Pistachio Pesto & Greek Cream Cheese Dipping Sauce

I made this sauce to go with my Baked Chicken Bites and it was so delicious! Because the greek yogurt cream cheese is whipped it was so light but so flavorful.  It just enhanced the flavors of the pesto. I think that this sauce would also be very tasty on a sandwich.


Pistachio Pesto & Greek Yogurt Cream Cheese Sauce


  • 1 tsbp Pistachio Pesto (here’s the recipe)
  • 1.5 tbsp whipped greek yogurt cream cheese


  1. Mix the 2 ingredients together, put it in a cute bowl and enjoy 🙂

If you haven’t yet tried the Green Mountain Farms Greek Cream Cheese you’re missing out. I discovered it a few months ago and LOVE it. PS: this is my own opinion. The company has no idea who I am. It’s delicious!!

Pistachio Pesto

Years ago I remember seeing Alton Brown make a pistachio pesto and it sounded so delicious! I love pistachios and have always kept that in the back of my mind.

So recently I made some. Wow is it delicious!!  You really can taste the pistachios but they don’t over-power the basil or parmesan (and if you’re a regular reader you know how I love my parmesan.  Hell, if this is the first time you’re ever reading this let it be known-I love parmesan) I made quite a bit and froze 2 tbsp amounts wrapped in plastic for use whenever I want it. Enjoy!!

(sorry no photo of the plain pesto–I forgot to take one when I made it but this is a photo of it mixed into greek yogurt/cream cheese for a dipping sauce. you get the idea)


Pistachio Pesto


  • 2 cups basil leaves, stems removed, washed, patted dry
  • 1 large garlic clove
  • 1/3-1/2 cup freshly grated parmesan
  • 1/4 cup shelled unsalted pistachios
  • 2/3 -1/2 cup extra virgin olive oil
  • pinch of kosher salt


  1. Place the basil, garlic, parmesan and pistachios into the bowl of a food processor and pulse until chopped and even
  2. While the machine is running pour in the olive oil
  3. When desired consistancy is reached add the salt and pulse to combine
  4. Serve or freeze or refrigerate

Chianti & Balsamic Strawberries

These beautifully tart, sweet and tangy strawberries are perfect over ice cream, cake, frozen yogurt or just by themselves.  They are so versatile! A perfect summer treat.  

I’ve mentioned the cookbook Twelve a few times on this blog. It has such wonderful seasonal recipes. One of those recipes is what I based this one on. I hope you enjoy it as much as I do.  I don’t recommend making this more than 2 or 3 hours ahead of serving as the berrys will become mushy, but allow at least 30 minutes for marinating before serving.  Hight quality chianti and balsamic vinegar are so important here.

This past weekend I attended a family party at my Grandmother’s house and served this for dessert (doesn’t my she have beautiful plates?) over a rum cake that I purchased in the Caribbean in April.  It was delicious!!



Chianti & B alsamic Strawberries


  • 1 lb container fresh strawberries
  • 3/4 cup chianti
  • 1/4 cup water
  • 3 tbsp balsamic vinegar
  • 1/3 cup superfine sugar plus extra for sprinkling


  1. Wash strawberries, cut green tops off and cut into halves or quarters or leave whole if small.  Put strawberries into a non-reactive bowl (like stainless steel).
  2. Add the other ingredients except for the sprinkling sugar and let marinate at least 30 minutes before serving (up to 3 hours).
  3. Top the cake with the strawberries, drizzle a bit of the wine sauce and then sprinkle with a bit of sugar.


Apricot & Rum Dipping Sauce

Wow!! What a flavor this sauce has. Sweet and tart from the apricot and just slightly rummy-just enough to taste.   It’s delicious!  I wish I had made this earlier in the week when I made the baked sweet potato fries-it would have been delicious on them.

 I made this recipe for the a recipe swap that I’m involved in with some other great blogger friends which is hosted by Sarah from This swap’s theme was ‘cooking with alcohol’.  The recipe below is from Jen at (what a cute name!!), originally from Food Network.


Apricot & Rum Dipping Sauce


  • 1/2 cup apricot preserves
  • 2 tbsp dark rum


  1. Put both ingredients into a small sauce pan.  Cook for 10 minutes over low heat, stirring occasionally.
  2. Serve

I cooked this down longer than the original recipe instructed as I wanted it to be a little thinner-more of a glaze consistency as you can see below.  I heated up some spring rolls that I had in the freezer but you could put this on anything-grilled chicken, shrimp etc…


Check out the rest of the swap recipes here:


Vanilla Fleur de Sel Caramel Sauce


Yum. Buttery sugary goodness that’s too often imitated so poorly. I’ve  made it a few times now from scratch and I’m hooked. I’ve been looking for variations on caramel candies because, while I love them, I know that I can do a lot more with it.

I had printed a delicious Caramel Budino recipe a year or so ago. I’ve never gotten around to making the Budino (but I will) but I really liked how vanilla salted caramel sauce that went with it sounded.

So this past Saturday I pulled out the recipe and started in. I photographed the process by which the ingredients turn from sugar/corn starch to yummy caramel. So many times I’d read recipes that tell me to look for ‘golden color’. Well-how golden is golden? I’ve burned a few batches standing over the stove, wondering just that. When I look down-poof-it’s a burned, stinking mess that goes in the garbage and stinks up my kitchen for a while; kind of like burned popcorn. So to avoid all confusion:

When sugar first starts to boil.

When sugar first starts to boil.

A little while longer.

A little longer still.

A little longer still.

If this was Star Wars these are the droids you're looking for.

If this was Star Wars these are the droids you’re looking for.

How I’ve lived without this sauce for my 37.5 years is now a mystery. How you’ve lived without it is a mystery as well. You should make this today-but you need to swear to me that you’ll say it ‘caramel’ and not ‘carmUl’ if you do.  There’s no ‘mul’ at the end of the word and there’s an ‘A’ in the middle. That’s one of my pet peeves.

I’ve heard a lot of people say ‘oh it’s hard to make caramel’. Let me reassure you. It’s not. If you pay attention, follow the directions and look at the photos above it’s really almost foolproof.  So put on some good music and get to it.

This recipe makes a fair amount. I’d say about 2 cups or so. The recipe below is a combination of the printed recipe and a generic caramel recipe I’ve used in the past.  Pour some over gelato, dip sliced granny smith apples into it (like I did late on Saturday), drizzle it over a cookie or a brownie.  And give some to someone else-they’ll love it!!


Vanilla Fleur de Sel Caramel Sauce


  • 1 cup heavy cream
  • 1 vanilla bean, split lengthwise, seeds scraped and both bean and seeds set aside for use
  • 1&1/2 cup sugar
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 5 tbsp unsalted butter, cut into 1/2″ cubes, chilled
  • 1&1/2 tsp fleur de sel


  1. Place the vanilla bean and seeds into a small measuring cup large enough to hold the heavy cream. Add the heavy cream and set aside.
  2.  Measure the butter and salt and set aside for use later.
  3. In a small sauce pan over low heat combine the butter, salt, cream and vanilla bean mixture. Cook, stirring occasionally, until butter melts. Allow it to simmer gently for a few minutes then remove from heat and set aside.
  4.  In a heavy bottomed sauce pan add the granulated sugar, corn syrup and water and cook over medium heat until the sugar dissolves. (It’s at this point that you should start singing along with Pink Floyd’s ‘Wish You Were Here’. The length of that song was how long it took to go from boiling to golden for me.) Allow the liquid to bubble over medium heat until that golden color in photo #4 arrives. It will take anywhere from 5-8 minutes depending on your stove and heat.  Gently swirl the pan a lot as it’s bubbling.
  5. While the sugar mixture is bubbling remove the vanilla bean from the cream. Make sure to squeeze all of the beans/cream out of the bean into the butter/cream mixture before you discard.  Do it fast and don’t stop paying attention to the sugar mixture.
  6. When the sugar mixture is the correct color remove the pan from the heat, gradually add the vanilla/butter/cream mixture (Be careful!! It bubbles vigorously!!). Reduce the heat to medium low and whisk the ingredients together until smooth and thick-about 2 minutes.

When the caramel has cooled a bit you may pour it into jars (I had 2 clean jam jars to reuse) to store in the refrigerator or eat it with a spoon right from the pan like I did.


Tim also loved it. How cute is it that he’s holding the bowl down with his foot? He’s making sure to get every last bit.


Pickled Red Onion

Onions. Yum! Pickled Red Onions. Double Yum!

I saw these on three square chef’s blog and knew immediately what I’d make for this month’s recipe swap.  I love these onions on burgers, sandwiches-you name it-but I had never looked into making them before.  It couldn’t be easier and they’re so delicious. Tart and tingily and oniony and slightly sweet. A great addition to really anything! I put these on falafel burgers that I made last night and will post that recipe next week.


Pickled Red Onion


  • 1/2 cup cider vinegar
  • 1 tbsp sweetener (sugar, honey, etc..)
  • 1&1/2 tsp salt
  • 1 cup water
  • 1 red onion, sliced


  1. Whisk all ingredients except onion in a small bowl until the sugar and salt are dissolved.
  2. Place sliced onion in a jar and pour the vinegar mixture over it.
  3. Let it sit at room temperature for 1 hour or store it in the fridge.

Yield: about 1/2 cup

Original Source: Bon Appetit

Thank you Sarah ( for hosting the swap~~



What a delicious combination of onion, red pepper and tomato. I made this on Sunday morning and put it in the fridge to cool and then was invited to a friends house for some wine and apps.  I brought some with me and it was great chilled and put onto toasted pita wedges.  This can be served warm, cold or at room temperature and is so versatile! Put it on a sandwich or on a cracker or eat as a side salad…the list goes on an on. Such a fresh refreshing little salad.

Peperonata (Braised Sweet Peppers, Tomatoes and Onions)


  • 1lb (500g) red bell peppers (capsicums), stems, ribs and seeds removed
  • 1/4 cup (2fl oz) extra-virgin olive oil
  • 1 red onion, halved and thinly sliced crosswise
  • 2 bay leaves
  • 3 tomatoes, seeds removed and coarsely chopped
  • Kosher salt and freshly ground pepper


  1. Cut the bell peppers into 2 inch squares. In a saucepan over low heat, combine the peppers, olive oil, onion and bay leaves and cook, stirring often, until the vegetables are softened and have released their juices-about 15 minutes.
  2. Add the tomatoes, season to taste with salt and pepper and simmer gently until the vegetables are soft, about 5 minutes. Remove and discard the bay leaves.

Serve warm or chilled.

Slightly adapted from Williams-Sonoma Florence cookbook.

Corn Salsa with Lime

Wow! This salsa was delicious!! Light, cool and super flavorful!! A little sweet, a little tangy, a little spicy! It’s great on it’s own as a side or in the beef tacos I made with it.

Corn Salsa with Lime

Corn Salsa with Lime


  • 4 cups (20 oz) cooked sweet yellow corn (either fresh or frozen)
  • 2 vine ripe tomatoes, diced
  • 1/2 red onion, diced
  • 1 scallion, diced
  • 1-2 jalapeños, diced (remove seeds unless you like it really spicy)
  • 2 tbsp chopped cilantro
  • 1 1/2 limes, juice of
  • chipotle chili powder, to taste
  • salt and fresh pepper to taste


Combine all the ingredients and refrigerate for about an hour. Makes about 6 cups.

From Gina at Skinnytaste