Instagram provides the best inspiration, and of the many chefs out there, Chef Mike Kubiesa caught our eye. His recipes are clearly created by someone who loves food. In fact, it was his Cod in Pistachio Gremolata that made his Insta page one of our go-tos when we are cooking for friends. Chef Mike is legit; he has worked as a private chef for the Chicago Bears and Chicago Bulls. We had the opportunity to speak with the Chef about the destinations that inspired him and his cooking philosophies. And of course, we got him to share that Cod and Gremolata recipe.
Galavante: Hi Chef, we found your dish on Instagram and couldn’t help but admire your work. How did you get into the culinary world?
Mike: I’m a classically trained chef based in Chicago. After graduating from culinary school, I worked for the Chicago Bears cooking for the players and coaches. That transitioned into a career as a private chef for Chicago Bears and Chicago Bulls athletes. When the pandemic hit, I started filming myself cooking at home. Over the last four years, I’ve grown my brand and I partner with a variety of companies doing social media work. I’m so grateful that I’ve been traveling a lot recently for my partnerships and getting to explore new places. I love to get inspired by the location and cook local dishes.
Galavante: Your journey sounds exciting, Chef. That must have been quite the experience to cook for athletes. They have so many requirements to stay in top shape.
As a chef, do you have a cooking philosophy that you stick by?
Mike: I try to use what’s available to me and seasonal ingredients. I love incorporating fresh aspects into my dishes. I like to keep the flavors bright. I’ve always been inspired and drawn to a Mediterranean influence with some French techniques.
Galavante: We love that you find a way to incorporate the Mediterranean and French flavors within the traditional American seafood. Since you travel a lot, which is what we do, what are your favorite destinations?
Mike: I love both Italy and Hawaii. I’ve recently been traveling more to the East Coast of the United States and I love Boston in particular. The seafood is some of the best.
Galavante: Indeed, Boston is one of our favorite destinations for seafood too. Speaking of seafood, tell us something about the Cod in Pistachio Gremolata recipe. Was there anything in particular that inspired you to create it?
Mike: I love Mediterranean flavors and I try to incorporate seafood for my family a couple of nights a week. I was looking for a way to incorporate olives (my kids love them!). I put the dish together pretty quickly and it turned out really well.
Galavante: Do you have any sides or beverage recommendations that we can pair the dish with?
Mike: I would pair the dish with roasted potatoes and/or a citrus-tossed arugula salad. The pepper-y arugula and citrus pair well with the olives. For a beverage, I would recommend sparkling water with lemon or lime. You can’t go wrong with that.
Galavante: Our Founder Christine goes to Chicago. Since you know food, do you have any favorite restaurant recommendations for her and our readers?
Mike: I live in the Chicagoland area, so if you’re in town, I have two favorites. My suggestion is to try a traditional Italian beef sandwich. My favorite spot is Johnny’s. For something a little more upscale, I recommend Rose Mary.
Galavante: Thank you, Chef. These spots are now on Galavante’s list and we can’t wait to try them out. Thank you so much Mike for the wonderful conversation and the recipe.
Chef Mike Kubeisa’s Cod in Pistachio Gremolata Recipe
Cod Ingredients
Wild cod filet
Seasoned salt
Butter
Garlic
Olive oil
Gremolata Recipe Ingredients
Green olive (Castelvetrano olives, if available)
Serrano chili
Scallion
Red onion
Parsley
Lemon zest and juice
Capers
Chili flakes
Rice wine vinegar
Olive oil
Honey
Salt and pepper
Pistachio Crust Ingredients
Pistachios
Bread crumbs
Chili flakes
Parsley
Lemon zest
Parmesan
Salt and pepper
Directions
For the Gremolata Recipe
Chop up all ingredients and season to taste. Let sit for a while, preferably overnight, to let flavors combine.
To Create the Pistachio Crust
Blend all ingredients until the texture is coarse, like wet sand.
To Prepare the Fish
Pat the fish completely dry and season both sides. Pan-sear the bottom side of the fish and grease it with garlic butter. Remove it and place it on a baking sheet. Squeeze a lemon and liberally coat the fish with pistachio mixture. Broil or bake on high until the fish is flaky and the crust is crispy. Spread the gremolata over hot fish and serve right away.
Bonus tip: You can use the pistachio crust and gremolata with any protein or grilled vegetable for a vegetarian variant of the dish.
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