Orange Glazed Chilean Sea Bass with Dill Cucumber & Orange Champagne Relish

Recipe from

Orange Glazed Pan-Seared Chilean Sea Bass with Mustard Dill Cucumber & Orange Champagne Relish (Gluten-Free)

Mustard Dill Cucumber & Orange Champagne Relish

2 tablespoons champagne vinegar (or rice wine vinegar or apple cider vinegar)

1 teaspoon agave (or 1 teaspoon sugar + 1 teaspoon water)

1/4 teaspoon ground yellow mustard

1/4 teaspoon dill

pinch of salt and pepper, to taste

Optional pinches: cayenne, garlic, onion, curry or a seasoning blend such as Mrs. Dash

1/2 cup diced cucumber

1/3 cup diced orange (half of an orange)

In a small bowl, combine all ingredients except cucumber and orange, stir to combine. Add the sliced cumber and orange to the bowl, stir and toss to coat. Set aside. You can make this ahead of time, up to 24 hours in advance, cover with plastic wrap and refrigerate. The longer the relish sits, the more the cucumber and orange will release juices, but the more the flavors will marry.

Orange Glazed Pan-Seared Chilean Sea Bass

2 Chilean Sea Bass filets (mine were very generous, about 8 ounces each)

1/2 orange (the unused half from the relish)

2 tablespoons olive oil+

generous pinch of sea salt or kosher salt and pepper, to taste

fish sauce for final drizzle, optional

Spray a large, non-stick skillet with cooking spray, place the fish in it, squeeze the juice of half an orange evenly over the top of the fish, drizzle evenly with the olive oil, and sprinkle with salt and pepper. Cover the skillet and cook fish over medium-high heat for approximately 6 minutes on the first side, flip and cook (covered) for  2-3 more minutes, adding more oil as needed. Since all pieces and cuts of fish differ, cooking times will vary. Fish is done when it’s opaque and white. Due to carry over cooking, the fish will continue to cook even after removed from the heat source; take care not to overcook while it’s still in the pan, as it will become tough and rubbery as it cools and when served. Allow fish to rest for a couple minutes, plate it, spoon relish over the top or on the side, drizzle with fish sauce if desired, and serve.

Note: If you can’t find Chilean sea bass or want to substitute a less expensive or easier to find fish, I suggest Mahi Mahi, red snapper, tuna steaks, tilapia, cod, or whatever looks good in the fish case. Or, try unbreaded frozen fish filets, which will likely be cheaper than fresh, and which can be prepared using this recipe after they’ve thawed.

If you’ve never had sea bass, it tastes like chicken because everything tastes like chicken, right?

Okay, no, it does not taste like chicken. It has an ever-so-slightly sweet undertone and it’s not “fishy”. It’s not a particularly strong-flavored fish like salmon or tuna can sometimes be with their very distinctive flavor. Rather, it’s neutral but in a perfectly understated way.

Cupcaketree decorated with owls

Image from Flickr

This cake is so gorgeous and totally doable! Just bake some cupcakes, line the up as a tree and put some icing on.

Decorate with owls.

DIY Mirror Ideas


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See the full tutorial right here


We made a Lamp from a Balloon and Paper Mache

There is nothing new about paper mache shapes over a balloon as form work, we used to do this at school. However, its all about the detail and these lamp shades manage to capture the same feel as a delicate paper wasps nest, being made in exactly the same way.  We got really inspired to make this lamp shade after watching a video from Enrique Romero de la Llana. This is our finished Pulp Lamp and we where really satisfied with the outcome!

DIY Unique Lamp


This awesome lamp is made out of plastic Christmas ornaments. Check out the step by step tutorial right here...


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Homemade Irish Cream


You’ll love this easy to make homemade Irish Cream Recipe from To Days Creative Blog.


1 1/4 cup heavy cream
1 can sweetened condensed milk (14 oz)
1 2/3 Cup Irish Whiskey
2 teaspoons instant coffee granules
2 tablespoons chocolate syrup
1 teaspoon almond extract
1 teaspoon vanilla extract


  1. Using a blender, combine all ingredients and blend on high for approximately 30 seconds. Pour into seal-able bottle or sealed container. Store in refrigerator up to 2 weeks. Shake well before serving.