Picnic season has finally arrived and nothing is more refreshing than fresh air and delicious food. Wine and cheese are encouraged but predictable. It is vastly more entertaining to create a dish that delights. Try my chilled seared Chilean Seabass. Marinate the Chilean Seabass in sherry and orange juice. Tap dry the fillets with paper towels and sear. Douse with more sherry or Pastis, season with kosher salt and once cooked, completely chill the fish fillets. Now, for the secret chilled sauce…only add the sauce when serving. Simply mix a new bottle of horseradish with beet juice. The horseradish will turn pink. Keep the horseradish cold and the flavor with chilled fish is perfect. Chilled beets can be served with the chilled seabass dish for the best accompaniment. Bring on the springtime sunshine, it’s outdoor dining time. © Kelly McBride Loft