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Thursday, May 11, 2017

Sea Bass, Asparagus and Cutrer

It could be the dreary weather  here in Ohio  that prompts me to look back on  some of the  good meals we enjoyed  in the warmth of the  sunshine state.   And being Irish Catholic, the guilt of ignoring my blog, prompts me to offer a second post today.  This is, without a doubt, one of our best meals!


The entree:  Broiled Sea Bass. The pieces were brushed with evoo,  topped with chopped shallot, ground pepper and tarragon and placed under the broiler.  Absolutely delicious!





































Side: roasted Asparagus. The spears were coated in evoo and, wrapped in aluminum foil and placed on rack beneath the sea bass.


The Wine:  Cutrer.  This remains one of my favorites and probably one of my spouse's favorite whites.




















Enjoy,
Jo

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