Sea Bass is back! This absolutely wonderful fish is returning to our menu Friday night. It is in short supply so make your reservations early and tell us you want Sea Bass!
I love working with this fish. Its thick, buttery texture lends itself well to a number of methods of cookery. My favorite, and I'm sure you will agree, is to pansear it until it gets crispy. I finish it quickly in a very hot oven and garnish with a light sauce. The large, juicy flake is a fishlovers dream. I would also recommend grilling thick pieces of sea bass and baste with a light oil seasoned with herb and lemon. Remember - this fish stands up well all by itself and really needs very little seasoning. 
