Yesterday, my husband Justin and I went out for a delicious NYC Sunday Brunch. I am usually not one who eats a large lunch (I save myself for my favorite meal, dinner). So after eating a small cow at brunch, once dinner time rolled around, I wasn’t super hungry. I wanted to go with something on the lighter side, and decided on my new favorite seafood: Chilean Sea Bass. The other day, I cooked Sea Bass with a delicious Basil Pea Puree and Parmesan Potatoes, so last night I wanted to try out a different flavor profile: Asian.
I love the Carrot Ginger dressing you get on salads at Japanese restaurants so I used that as the inspiration for the puree, and I threw in the edamame just for fun (I love edamame!) To give the fish an Asian flare without overpowering it's awesome flavor, I sautéed it in sesame oil instead of canola oil. I must say, the hit of the show was the Carrot Ginger Puree (a Sara original).
Asian Style Sea Bass with a Carrot Ginger Puree an
Sautéed Chilean Sea Bass served over a Carrot Ginger puree with Edamame and Nori