Pan-Seared Sea Bass with Citrus-Heirloom Tomato Vinaigrette
From brainfood blog: Seabass is very versatile to cook and does well with simply salt/pepper over the grill or under the broiler. It is on the drier side so marinades are nice or even just a coating of olive oil before grilling. I almost always cook it plainly then make some sort of sauce to put on it after, our kids love it that way. We love it with our spin on a traditional tartar sauce that is so simple; we just mix nonfat plain greek yogurt with relish (or capers) and mustard."
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This delicious recipe is from Hank Shaw of about.com, and is ideal if you have a few hours to wait for the halibut to “cook” in the lemon juice.
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Looking for a delicious and beautiful dish for date-night in? Look no further! Tangy citrus, sweet honey, and the slight heat from a jalapeño come together to perfectly compliment fresh opah filets. Perfect for summer nights with your favorite person.
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