Baja Sea Bass
Recipe by Terranea Resort Executive Chef
Andrew Vaughan
The Palos Verdes Peninsula Land Conservancy in partnership with Terranea Resort recently hosted their annual Palos Verdes Pastoral Garden-to-Table Dining Experience. This year Pastoral highlighted the necessity of butterflies, bees, birds and other pollinators.
Sustainable food proponent, Chef Andrew Vaughan, created the event’s garden-to-table menu using the finest local sustainable seafood and the freshest ingredients and flavors to present delicious and thoughtful Low Carbon Footprint courses paired with an inspired selection of wines. (from PVPLC.org)
The fish, Farmed True Striped Bass (aka Baja Sea Bass) has beautiful striped skin. The meat is white with a reddish-pink bloodline. It has a higher fat content than wild fish, providing excellent taste and texture.
This sushi-quality fish can be enjoyed raw, or in any variety of cooked applications. It is harvested to order from a small, responsibly run farm just off Ensenada, Mexico. (from Santa Monica Seafood)
The Chef graciously shares his recipe for Baja Sea Bass Cooked in Freshly Harvested Giant Kelp below. Merci beaucoup and muchas gracias, Chef!