LOVE WHERE YOU LIVE is my motto and at age 65 I have decided to embark on a new career…selling real estate!
I couldn’t believe my eyes when I started getting AARP newsletters and emails! There must be some mistake! I’m still shocked at being considered a senior!?? I’m good with it…..you know…sticks & stones….But I read about people who have started new careers in their later years and I thought…why not?
Taking the real estate exam was a great feat…lots of math, and as a retired third grade teacher, my math skills were enough to balance my checkbook. But I was determined.
The exam took 4 hours and waiting until the very last second before hitting send…I held my breath. Suddenly a message appeared….YOU PASSED…and then disappeared. WAIT!! WHAT DID IT SAY?? Until my official certificate link came in my email, I didn’t believe it. So yep….I’m a Real Estate Professional with Coldwell Banker Realty in Naples, Florida and LOVING IT!
So for my readers who have loved my recipes…have no fear! I’ll still share simple and delicious recipes and more! I have some new recipes from popular spots in Naples that I’d love to share. Eat like the locals!
One of our favorite restaurants is USS Nemo and their signature dish, Miso Glazed Sea Bass with Ginger Butter Sauce is decadent.
Whether you are looking for a second home, or wanting to relocate to Southwest Florida, keep in touch! I’m happy to help you find the place you’ll love to live!! Email me at: Laura.Nobil@CBrealty.com.
This recipe from Epicurious.com is pretty close! Enjoy!
GLAZED SEA BASS WITH GINGER BUTTER SAUCE
- 1 cup dry white wine
- 1/3 cup chopped shallots
- 1/3 cup thinly sliced fresh ginger
- 1/2 cup whipping cream
- 6 tablespoons soy sauce
- 3 tablespoons honey
- 3 teaspoons rice vinegar
- 1 1/2 tablespoons cold water
- 1 1/2 teaspoons cornstarch
- 4 6- to 7-ounce sea bass fillets
- 4 tablespoons chilled butter, cut into small pieces
- For sauce:
- Combine wine, shallots and ginger in heavy small saucepan over high heat. Boil until liquid is reduced to 1/4 cup, about 5 minutes. Add cream and boil until liquid is reduced by half, about 3 minutes. Remove from heat.
- For fish:
- Mix soy sauce, honey and rice vinegar in another heavy small saucepan. Mix water and cornstarch in small bowl until smooth. Add to soy sauce mixture. Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes. Remove from heat. Cool glaze to room temperature. (Sauce and glaze can be prepared 1 day ahead. Cover separately and refrigerate.)
- Preheat oven to 350°F. Arrange fish on small baking sheet. Brush with some of glaze. Bake until opaque in center, about 15 minutes. Remove from oven. Bring remaining glaze to boil. Spoon glaze over fish.
- Meanwhile, bring sauce to simmer. Remove from heat. Gradually add butter to sauce, whisking just until melted. Strain. Season with salt and pepper.
- Spoon sauce onto 4 plates, dividing equally. Top with fish and serve.