How long has it been? 3 weeks? 4? 5? 6? Let’s just leave it at awhile.
Life at Green Flash Brewing Co. keeps moving forward. It’s exciting to be a part of such a quickly growing company, but that also means there’s more production to plan these days. As if that weren’t already enough, I decided to pursue a second gig as a bartender. I’ve missed customer interaction (crazy, I know) and, well, a little extra money never hurts (hooray for a mortgage). Anyway, a trip to Mexico ensued to get the most out of my last weekend off. I’m sure there’ll be an entire blog post about all of the amazing breweries toured and restaurants visited while in Baja – stay tuned. When I got back, I sent out a few resumes, was called in for a couple of interviews, and somehow found myself as a Beer Server at the newly opened Hess Brewing Co. in North Park. Talk about a life of beer!
And that brings me to today.. a Wednesday night at home on the couch watching Breaking Bad. It’s nice to sit, zone out, and spend some time writing again. There’s a growler of Laurel IPA from Beachwood BBQ in the fridge (pint in hand) and a homemade fig and prosciutto pizza about to come out of the oven. Life, albeit more hectic than usual, is good.
This recipe may very well be the best thing I’ve made all year. It’s light, filling, and packed with umami. Sea bass, in particular, is wonderfully mild fish that lends well to delicate sauces and absorbs marinade like a sponge. Stay away from Chilean Seabass, though, and choose one of its more sustainable breathern. Black Cod is also a great substitute. I recommend serving with cucumber salad and an efferscent saison or midly tart blonde ale.
*Adapted from Nobu Matsuhisa’s Black Cod with Miso.