Peggy Bartlestein
Customer Service/Register, Burhop’s Wilmette
North Shore resident Peggy Bartelstein knows her fish. A former assistant manager at Don’s Fish Market for 10 years, Peggy has now been with Burhop’s for almost as long.
Customers seek out Peggy for her advice and fish recommendations. "In general, with really good, fresh seafood, the less done to it the better," she explains. Her pick of the sea is walleye or wild striped sea bass. "They are sweet and best sautéed or baked whole."
Peggy is a board member of the Women’s Exchange Center in Winnetka. She also takes classes at the North Shore Senior Center, often goes to the theater and loves to travel.
Simple Striped Sea Bass
2 lb. striped sea bass, whole, bone in, fins removed and cavity cleaned
1-tablespoon olive oil
1 small onion, chopped
1 stalk celery, chopped
1-teaspoon rosemary
1 clove garlic, minced
2 pieces bacon, chopped or crumbled
Sauté the onion, celery, rosemary and garlic in oil until tender. Add in the bacon and then stuff the fish cavity with the mixture. Keeping the fish whole and intact, grill the fish for 10 minutes per side. Fish should slide right off the bone. Serves two people.
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