Now that halibut and salmon season are over, I have a hard time picking out fish for dinner. I found sea bass at Draeger’s so I made one of our favorite fish dishes.
I made the mango couscous in an effort to recreate a boxed version we love that is no longer available. This wasn’t bad, but it was missing something. Next time I may add chopped dried mango to the boiling water.
- Seared Sea Bass with Spicy Lemongrass Crust (Fine Cooking #22, September 1997, p. 59)
- Mango Couscous (Food & Wine, January 1998)
Inquiring minds want to know price/lb of seabass in your neighborhood.
I like the taste of lemongrass. But what about the “stalkiness”? The fish doesn’t end up with the texture of wood chips on it?
Your wishes-she-were-a-cook friend,
Amy
No, the lemongrass gets chopped up fine and mixed in with a bit of water, garlic, turmeric, red pepper flakes and sugar. I usually have a hard time getting the paste to stick when I’m cooking it, but I actually prefer when it does. It forms a yummy crust.
I don’t remember the exact price of the seabass, but it was much more than I wanted to pay. $15/lb?
You are an excellent cook.