Pan Seared Sea Bass
March 17, 2014 | Paramount Events, Recipes
Sea bass, sunchoke puree, Tuscan kale, artichoke hearts, baby carrots, tomato confit, lemon-ginger gremolata and bull’s blood. Ingredients (2) 5-6 oz sea bass filets (if possible make sure fish is caught under guidelines set by Monterey Bay Aquarium and SeaFood Watch) 2 oz canola oil 3 oz unsalted butter 6 oz sunchokes in […]
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