Friday, July 29, 2011

Seared Chilean Sea Bass with Risotto

Patagonian Toothfish (aka Chilean Sea Bass - rumored to be an alternate name so the fish would be more commercially marketable) seared in clarified butter in a well seasoned cast iron pan.  Salt and white pepper then drizzled with basil infused EVOO.  This fish has an amazing flavor and texture.

I paired it with a classic wild mushroom and asparagus risotto with homemade vegetable stock.  Served on a hot plate...hmm, hmm, good.

1 comment:

  1. What a meal! I am having bluefish from this morning's fishing trip, but it won't be nearly as good as that. Nice work