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.