Passion Project: Miso Glazed Chilean Sea Bass over Sesame Soba Noodles

In order to brighten everyone’s Monday, I’m sharing an absolutely amazing dish with you today! Here’s my take on the infamous Miso Glazed Chilean Sea Bass! Though I only discovered Chilean sea bass after I moved to the US, it quickly became one of my favorites. For some reason, this type of fish isn’t popular at all in France. Sellfishly, I guess that’s not such a bad thing though. Since it is an endangered species, the less people eat it, the more likely it is that we’ll be able to enjoy it for a long time!

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Passion Project: Lemon-Parmesan Cod “En Papillote” with Braised Leeks

I grew up eating a lot of cod. It’s a house favorite, or at least one of my parents’ favorites. It didn’t use to be one of mine at all though. As a matter of fact, I really didn’t like it for a long time. Cod is a very lean kind of white fish and it can honestly be quite bland in taste. At home, we typically have it with some side of steamed greens (as if the fish wasn’t healthy enough on its own). Now I do love a good side of veggies, but let’s just say that this didn’t help me appreciate the fish any more. Yeah… definitely not one of my favorites. At least not until this recipe came along!

Passion Project: Roasted Salmon with Caramelized Golden Beets

We’re officially off to the last stretch of my project: fish! I decided to start off with my favorite kind, which is salmon. If salmon is offered on a restaurant menu, you can be sure that it’s what I will order. I don’t know what it is about it but I find salmon to be one of the most delicious things that can be eaten. I’d pick a grilled salmon filet over a piece of steak almost any day. Seriously.

Passion Project: Baked Lamb Shank with a Veggie Couscous

Attention everyone, this is my last “meaty” recipe for a while! Lamb shanks mark the end of the first section of my passion project. I will now briefly turn to fish (and potentially shellfish) before returning to mostly vegetarian dishes. I feel like I’ve built up my protein reserves for a while over the past two months, so that shouldn’t be an issue!

Passion Project: Filet Mignon with French Butter and Roasted Asparagus

For my last beef recipe, I decided to go big or go home. Literally. I mean I cooked “filet mignon”, which is one of the thickest cuts there is. So I’m talking big steakhouse style cut right here.

“Filet mignon” comes from the smaller end of the beef tenderloin. It is the equivalent of the pork tenderloin that I cooked the other week. As such, it is the most tender part of beef and consequently the priciest.