Mesquite Grilled Mexican Sea Bass

We grilled this fresh Sea Bass from Mexican waters then served it with a browned butter sauce made with lemon juice, capers, white wine, crème fraîche, and parsley.

At the Cal Poly Farmstead Cheesemaker Course last fall, we learned from Sadie Kendall, how crème fraîche helps to stabilize and add a luxurious texture and flavor to sauces. Thanks Sadie!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.