This entrée was very familiar, but also very special, the latter because of one ingredient, a garnish that didn’t want to be just pretty. It was also Good Friday, which still retains some specialness for this cultural Catholic atheist. two 8-ounce Black Sea Bass fillets from American Seafood Company, washed, dried, seasoned on both sides …
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sautéed sea bass, chili mushrooms; endive, balsamic butter
This blog has been silent for two months, so I can’t blame my neglect on the plague abroad in the land today. Going forward however, I’m going to invoke the impact of the coronavirus as at least a part of the explanation for why these posts ae going to be more abbreviated than they were …
sea bass with mussels, tomato, saffron; tardivo, rosemary
Surf and surf. There wasn’t enough sea bass left in the bucket at the market, so, beating Paul to the punch this time (he usually asks, “anything else?” even when I’ve already selected 2 full portions of something, I added a bit of shellfish that had also been harvested from our local waters. It’s now …
sautéed sea bass; mushrooms, chili, lemon, parsley; tardivo
The 4 or 5 rows of colors and textures look great here, but I decided to also include a low angle detail image. Even under ordinary circumstances it’s difficult to resist the aesthetic and taste appeal of sea bass fillets, but when they’re on sale, as they were on Wednesday, it’s virtually impossible. This …
sea bass, tomato/olive salsa, micro sorrel; radicchio, leeks
It’s both a great fish and a luscious dish. Also, because of at least slight variations in the ingredients each time, starting with the kinds of tomatoes available, it never tastes quite the same. I think of that as a plus. the preparations began with a salsa, assembled about 30 minutes in advance inside a …
sautéed sea bass; chestnut mushrooms, chilis; purple kale
I’m still not used to my forays with some of the finer kinds of white fish ending up as splendidly as lately they sometimes have. This was one of the very best. It all started in the Union Square Greenmarket, as always. That image is of only one of the 3 or 4 reservoirs of …
sea bass, oyster mushrooms; cress; multigrain baguette
I have no idea how it came together so perfectly tonight, but this was one of the best sea bass entrées I’ve ever brought to the table. I’ve just realized, as I write this, how few ingredients went into this entrée. The bass included only olive oil and butter, the mushrooms the remaining fish juices, …
sea bass with tarragon; sunflower sprouts; roasted carrots
One and a half fillets, fried perfectly this time. Normally I insist on an even number when there are 2 of us, but this time there were 3 fillets, weighing exactly one pound. I was aiming for about a pound of fish, but my only other choices for a divisor for two people would have …
sautéed sea bass, tomato/olive salsa, dill; braised fennel
It was a very hot afternoon, and the bass lying on ice inside the fisher’s plexiglas-top display case at Saturday’s Down to Earth Farmers Market on 23rd Street caught my eye. Even though we’d enjoyed some only 2 weeks earlier, it’s a fine fish and I knew I’d be able to cook these filets on …
sea bass, spring garlic, scapes, micro basil; sautéed radish
I swear I wasn’t trying for the purple thing, but I have to admit that sometimes it can look very cool. three stems of spring garlic from Berried Treasures Farm, cut into one-inch lengths, sautéed until softened in a little Whole Foods Market Portuguese house olive oil and Organic Valley ‘Cultured Pasture Butter’ inside a large rectangular, …