Thursday, January 21, 2010

Chilean Sea Bass with Pea Tendrils


I had leftover broth from the mussels I made the day before. The broth was too delicious to just pour down the drain. I had just enough to cover a beautiful fillet of chilean sea bass. Into a saute pan it went. After bringing the broth up to a simmer, I placed the 7 oz piece of fish in the pan and let it cook for 7 minutes--one minute per ounce. Simply poaching the sea bass in such a delicate broth resulted in a pure, untainted piece of gorgeous fish. There was nothing to mask its fresh sweetness.


I paired it with some young, tender pea tendrils that were simply sauteed with some garlic and salt. Simple perfection.

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