Looks like I need to get my “bass” in gear and make this
Originally posted on Savoring Every Bite:
I’ve been having a lot of fun with citrus dishes this month; both in coming up with different recipes using oranges and lemons and enjoying their bright flavors. My Italian market had some gorgeous sea bass over the weekend and what better to go with lemons than fish! This sea bass not only presented so colorful, the taste was amazing!! A gorgeous relish topping in a blend of tart and tangy flavor with a touch of honey sweetness really complimented this mild tasting fish.
As I purchase all my meats and seafood from this market I’ve become very familiar with the guys and can always count on them to select the perfect cuts for me. I learned early on to develop a relationship with the butcher and fish mongers. Getting to “first name basis” and I find they will provide lots of helpful information, cooking tips, what’s a better buy for that day and all around outstanding service!!
Sea Bass does have some pretty thick bones. Not a lot, but after having served this one time for a special dinner and my guest finding a bone, I am overly careful now to check! The best way I know is to simply run my finger over the fish and use my kitchen pliers or tweezers to pull them out. This one was really difficult and I had to push down with a fork to grasp some of the bones.