CHICAGO (WLS) -- If you're planning to travel this summer season, you don't have to sacrifice a home-cooked meal. Hawthorn Suites by Wyndham is welcoming extended stay guests to easy access for ingredients perfect for those on the go. Groceries are brought right to the guests' door thanks to online grocers Peapod and Instacart. The in-room, chef-driven cooking program is designed for hotel living, with recipes from award-winning chefs which can be easily prepared in a fully equipped in-suite kitchen. Chef James Rigato, a James Beard Award nominee, visited ABC 7's State Street Studios to show off some of the meals you can make on your next vacation.
Name of dish: Pan Fried Perch with Cherry Tomatoes, Corn and Tartar Sauce
1 8-ounce container sour cream
1 small jar giardiniera, chopped finely (You find this with pickles in the grocery store)
1 lemon, juiced
Salt, to taste
1 teaspoon Tabasco
1 cup organic cornmeal
cup all-purpose flour
1 tablespoon smoked paprika
2 teaspoons salt
1 teaspoon sugar
6 ounces fresh, wild lake perch or a similar thin flaky fish, like whitefish or rockfish
3 tablespoons butter
1 container cherry tomatoes, cut in half
1 ear of corn, cut off the cob
1 lemon, juiced
In a small bowl, combine sour cream, giardiniera, lemon juice, salt and Tabasco. Mix until Mix all of the tartar sauce ingredients together. Season to your liking and store in the refrigerator.
In a small bowl, mix cornmeal, flour, paprika, salt and sugar until combined. Dredge the fish in the cornmeal mixture and sauté in 2 tablespoons butter until browned. Flip and remove when cooked, should be a minute or so.
In the same pan add the tomato and corn and an additional tablespoon of butter. Toss until tomato and corn is just warmed, about three minutes. Add the juice of one lemon and spoon over the sautéed fish. Serve with the tartar sauce.