My mom moved to the Seattle area over 14 years ago and I miss her dearly! I’m in Florida, so we couldn’t be further apart in the states. The first time I went to visit her, we hit all the tourist hot spots including a super fast ride to the top of the Space Needle and the fish-throwing showcase at Pike’s Market. My mom left the market that day with a massive fish and baked it with lemon and rosemary. It was amazing and she looked like such a chef filleting the fish and stuffing it with simple ingredients.
If I ever cook fish at home or order it in a restaurant, I think of my mom. When my friends (my local family) and I got together last weekend for an evening featuring one of my favorite beers, Stella Artois, we came up with a fun meal that would pair perfectly with the Belgian pale lager that dates back to 1366!
One of our friends is an executive chef at The Governor’s Club and the historic restaurant built in 1926 was an amazing backdrop for our “The Butcher, The Baker, and The Belgian Beer Maker” get together. With my mom in mind, he crafted a fish dinner showcasing Stella Artois as one of the main ingredients. He featured the meal as his special of the night for the entire restaurant, which was so amazing!
For a new initiative called The Butcher, The Baker, and The Belgian Beer Maker, Stella Artois featured female creatives, Cara Nicoletti, Aliya LeeKong, and Chrissy Teigen, in a 3-part video series showcasing the role women have played in modern cuisine. The episodes share the importance of heritage and how family traditions have shaped their life’s work, as well as the joy of sharing delicious food with family and friends. When paired with the finest ingredients to compliment the Saaz hops in Stella, the meal becomes #AThingofBeauty.
- Fried Oysters Appetizer
- Cup of Lobster Bisque
- Grilled Peach Salad
- Seared Snapper – smothered in a hollandaise sauce and brussel sprouts over mashed potatoes
- A side of roasted corn and red peppers
- Flambéd Bananas Foster – I love a good tableside fire!
- 6 (4 ounce) fillets snapper
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 lemon, juiced
- 1/4 cup Stella Artois pale lager beer
- In a small bowl, mix together paprika, cayenne pepper, cumin, black pepper, and salt; set aside. Heat a non-stick skillet over medium heat.
- Pour olive oil, lemon juice and Stella Artois into a shallow dish. Dip each fillet into the mixture, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
- Place fillets into skillet without crowding. Cook for 2 to 3 minutes. Turn fillets, spoon remaining lemon juice, olive oil, and Stella Artois over each, and cook for another 2-3 minutes. Repeat with remaining fish.
Having the opportunity to be a part of Stella Artois’s “The Butcher, The Baker, The Belgian Beer Maker” was such a great experience! The amazing beer, delicious food, and good friends will hopefully happen again sooner than later.