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Tapenade Crusted Chilean Sea Bass

Tapenade Crusted Chilean Sea Bass

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