Chef Mike Rodrigues
Europa, www.europasouthhadley.com, South Hadley, MA
Ingredients:
- 6 10oz Sea Bass fillets
- 1 oz Tapenade
- 3 oz Red Pepper Coulis
Method:
Sear sea bass in sauté pan, and finish in oven. 1 minute before fully cooked add tapenade on top and return to oven till cooked. Serve w/ Coulis and Cherry tomato risotto.
Recommended wine/beer for Tapenade Crusted Chilean Sea Bass:
Tablas Creek Vineyard 2002 Cotes de Tablas Blanc
Tardieu-Laurent 2000 Cotes du Rhone Blanc