Oh my, I am obsessed! I will have to watch more of those videos. So charming. And a nice brain break.
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Oops – also lime zest and juice.
This does look look terrific, and I’ll have to check it out.
At the same time I have to sigh over access to information only through videos and social media. I’m a reader, and not a video watcher. And I PROTEST (all caps) SM. I really, really miss just being able to read a recipe on-line and not have to watch a video. The Golden Age for luddites has passed, I suppose.
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This video is well worth your time, though. And I totally agree generally. At least put the recipe in the description, you know?
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Well, it looks great! How long did you marinate it? I try to go at least overnight if I can. How did you find the Chilean sea bass vs other white fish?
If you have any left, that combination is great on fish too (this en papillote Parsi prep).
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The grannies are soothing to watch, it’s not so much about the recipes (even though those are great) 
But there’s also a cookbook if you don’t want to watch.
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I have both Pasta Grannies cookbooks. I use the videos as adjuncts to the books.
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That is kind of what I had in mind, but being too lazy to Google a recipe, I’m glad I did not bastardize it too much!
I’ve had Chilean sea bass before, and we both love it, but it’s definitely a splurge. Our fishmonger usually has a sale on Sundays, and we took advantage… which is also why it had to be eaten tonight, after only marinating for 6 hours.
I had to run out and get miso today as I only noticed later yesterday that I didn’t have enough 
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No need for a “recipe” – you got it!
Chutney is just tasting and adjusting.
(The actual Parsi chutney is too sweet for me, though a pinch of sugar is necessary for balance.)
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Indulged in roasted bone marrow tonight. Toppings / accompaniments of toasted garlic breadcrumbs and caramelized onions. Vehicle for the bone marrow was a slice of quinoa and flax toast.
There was a pile of steamed broccoli earlier, and some of a bag of spinach that I sauteed with garlic, onion, and chilli flakes for later use.
I will gladly pay nonsense prices for bone marrow when I see it offered on a restaurant menu, but it is a lot cheaper, easy, and delicious at home. Especially when properly loaded with marrow, as tonight’s was.
Also turned the leftover kheema that has been languishing in the fridge (for no good reason, because I love kheema) into Kheema Macaroni. @Phoenikia’s posts elsewhere have me thinking about whether it should become Pastitsio 
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no worries, i get the passion!
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I used to teach cooking classes. When people would complain they’d never use, say a whole bunch of celery, I always would tell them to buy just what they need at the salad bar.
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Leftovers from the freezer. Stewed chicken African style, basmati and gourmet wild rice. Tomato, cucumber, red onion salad, oo&v dressing.
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I used a tiny bit of agave syrup to bring out the coconut flavor and balance all the salt and acid.
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