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
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.
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: