Pan Roasted Sea Bass

Looks like I need to get my “bass” in gear and make this

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…

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5 Comments (+add yours?)

  1. Uppity Woman
    Jan 26, 2012 @ 14:47:22

    Lemons and fish are a match made in heaven.


  2. Carl D'Agostino
    Jan 26, 2012 @ 14:51:03

    This is a flash of real Spanish/Italian Mediterranean cooking. Northern Italian would be more cream or wine sauce like French cooking. Makes breaded fish fry a sin.


  3. curiousobserver95356
    Jan 26, 2012 @ 19:35:06

    John, you’ve really turned a corner with this food blogging. My wife made eggplant and ground pork tonight and mixed it into a delicious mix on top of jasmine rice. Highly recommended. The night before we did pork ribs marinated in ginger and soy sauce, fully covered in the oven, 275 degrees for about 2 1/2 hours. I filled up the big oven pan with the marinade/juices and wow, it turned out perfectly. Softest meat ever, the pork just fell off the bone.


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