Found a great grocer, not far from the Total Wine store. Both worth negotiating traffic here in the Sunshine state. So cooking is good again. The two cookbooks I brought with me are very good, but in the rush of packing I left my favorite at home. - sorry Silver Palate!
Neither of the books I brought had a sea bass recipe so I went to google….and found this on The Pioneer Woman.I adapted it, of course, but not much. It was simple and turned our very tasty.
First Course: Miniature Caprese: Small Rounds of fresh mozzarella, grape tomatoes and fresh basil leaves are combined and drizzled with EVOO, balsamic vinegar and fresh ground pepper dressing
Entree:Sea Bass: The Sea Bass is seared in butter and evoo for two minutes and finished in a 375 degree oven for 8 minutes. (Do not flip)
The shallot is diced and sautéed until soft, the lemon zest and juice of a lemon are added, stirred and heated on low. The sea bass is flipped on the plate and drizzled with the lemon shallot sauce.
Sides: The haricot vert were splashed with chicken broth and simmered for 20 minutes.The 90 second Wild and Brown Rice was microwaved. At the grocer we found a favorite of ours - kalamata olive bread!
Wine: Nickel and Nickel Chardonnay - currently my favorite, but a tad pricey for everyday!