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Old 11-28-2006, 06:45 PM   #1
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11/27 Special - Sea Bass

Got a little too industrious on this one. Prep for this was a killer. But it was just a special so it was ok:

Pan Seared Hapu'upu'u (Hawaiian Sea Bass)
Lemon Tapioca Pearl "Risotto" with English Peas and Corn, Vine Ripened Tomato and Ginger "Fondue", Caviar-Lime Beurre Blanc


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Old 11-28-2006, 06:51 PM   #2
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beautious!

How does the sea bass compare to eastern shore rockfish/seabass?
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Old 11-28-2006, 08:30 PM   #3
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Quote:
Originally Posted by TATTRAT
beautious!

How does the sea bass compare to eastern shore rockfish/seabass?
It's actually classified as a grouper, but because the flavor, color, and texture of the meat is very similar to true sea bass, people identify it as such. The meat itself is tender and moist(provided you don't overcook it), and has a slightly sweet flavor to it as well.

Here's more info on the fish:

http://www.state.hi.us/dbedt/seafood/hapuupuu.html
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Old 11-28-2006, 08:36 PM   #4
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Thanks, Ironchef! Sounds right up my alley.
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Old 11-28-2006, 09:25 PM   #5
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I love almost all fish so of course this looks fantastic to me. Are english peas different from our peas here in the U.S.?
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Old 11-28-2006, 10:05 PM   #6
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"English peas" to me are the tiny peas--Leseur type.
That looks absolutely WONderful. Wish we could get that fish!!! Congratulations.
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Old 11-28-2006, 11:01 PM   #7
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I did my tomato fondue based on the following recipe by David Burke, except I used fresh vine ripened tomatoes along with ginger, sake, and a couple of other Asian ingredients to give it my Asian fusion-type flavor:

http://starchefs.com/DBurke/html/DBu...tofondue.shtml
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