I feel like I went from survival mode to total relaxation mode. I’m definitely not complaining.
We dropped off the girls (the two 2-leggers and the one 4-legger) with my in-laws yesterday and we’re feeling a bit naked. Naked and relaxed. The irony with children is you dream about a little time away and the second they’re gone, you miss them like crazy. There’s really no winning, I tell you!
But anyway, we went to a drag show for my mom’s birthday last night which was lots of fun. And today, we’re off for Spring Break. Heck-to-the-yes.
I’m sitting in the United Club at O’Hare International Airport drinking a mimosa (and coffee), hooked up to Mark’s laptop (which makes me realize my laptop is a total piece of you-know-what), and blogging. Uninterrupted. Waiting for our flight. There are benefits to the single mom-ing I do while Mark is away on work travel, I guess.
While I feel a little bit like a spoiled brat, I am enjoying every second. I’m sitting here thinking, “I need to take my mom away for a trip where I can just spoil her rotten!” I think this because 1. It’s her birthday today (Happy Birthday, mommy!), 2. Everyone should travel with a mimosa and no children at least once in a lifetime (or at least once a year, maybe?), and 3. My mom is a LOT of fun (see drag show mention above).
I’ve got my vacation hat on (straw fedora – can you picture it?) and 3 swimsuits packed – I’m ready (I even remembered a razor, people!). I’m ready for sun, my Kindle, some good long workouts, and some FOOD. Duh. Food.
The #1 reason we decided to change it up from our usual Cabo adult-only all-inclusive (which we LOVE) is for broadened food options. I just hope there’s as much seafood as there is in Cabo. Because traditional Mexican food = lots of seafood and that makes our hearts pitter patter, just as this simple Chilean sea bass recipe did.
This date-night-in meal was enjoyed during our Whole30 adventure (or Whole26-and-two-thirds if we’re being precise). It was my first time eating (and making) Chilean sea bass and while it was a little hit to the pocket book…oh my word. It’s like buttah, people. Make, enjoy, and don’t think twice about it.
- 2 Tbsp olive oil, divided
- 2 lbs Chilean Sea Bass
- ½ tsp salt and pepper, divided
- 1 shallot, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- ¼ tsp crushed red pepper flakes
- ½ cup water
- 1 Tbsp balsamic vinegar
- 1 lemon, cut into wedges (if desired)
- Preheat oven to 450 degrees F.
- Heat 1 tablespoon olive oil in a skillet over high heat. Once oil is hot, add shallot and red bell pepper, cook 6-8 minutes or until tender and beginning to char. Add garlic and crushed red pepper; cook 30-60 seconds or until fragrant.
- Add water, stir, and cover skillet with a tight fitting lid. Turn heat to medium and allow to cook 5-7 minutes.
- Transfer red pepper mixture to a food processor or blender, add balsamic vinegar and remaining ¼ teaspoon salt and pepper. Pulse until smooth and plate onto each of several shallow bowls for serving.
- Meanwhile, heat remaining tablespoon of olive oil in a large skillet over high heat. Sprinkle flesh of fish with ¼ teaspoon salt and black pepper. Once oil is shimmering and hot, place fish flesh side down into the hot pan. Cook 5 minutes, flip to skin side, and cook an additional 4 minutes.
- Place pan into the preheated oven for 5 minutes.
- Place fish on the red pepper sauce and serve hot with lemon slices, if desired.