ernesthon

12 Feb 2012

Cooking this week: Butter seared Chilean sea bass on fresh pea shoots with miso lemon vinaigrette Chilean Sea Bass is one of my favorite fishes because of its rich buttery taste and rich flaking texture. The most important thing when searing fish is to use a very hot pan and not to disturb it until a good crust has formed. Because Chilean sea bass has such a rich taste, I serve it with pea shoots because they are tender but have a bright verdant flavor and with a miso lemon vinaigrette that gives enough acidity to cut the fattiness of the fish.

Cooking this week: Butter seared Chilean sea bass on fresh pea shoots with miso lemon vinaigrette

Chilean Sea Bass is one of my favorite fishes because of its rich buttery taste and rich flaking texture. The most important thing when searing fish is to use a very hot pan and not to disturb it until a good crust has formed. Because Chilean sea bass has such a rich taste, I serve it with pea shoots because they are tender but have a bright verdant flavor and with a miso lemon vinaigrette that gives enough acidity to cut the fattiness of the fish.

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