11/27 Special - Sea Bass

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ironchef

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Got a little too industrious on this one. :LOL: 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

 
Last edited:
TATTRAT said:
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
 
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.?
 
"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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