Romolo Ghio caught a 34 pound white sea bass last night near the Coronado Islands off the coast of San Diego. He brought it to us this morning and it will be on the menu tonight and for the next few evenings. See the video at the bottom for Romolo's fishing story!

Kent Sea Tech

This fish farm is located in Palm Springs and distribute mainly through Los Angeles. Their headquarters are located in Carlsbad, but only research is done there, so we're not considering this seafood that local, not to mention that we're a few steps removed from ordering it directly. It would be a good, sustainable fish to eat however, so if we want to serve it in the future, we could locate the local distributor who could sell it to us.

Ingredients

1 pound fish fillets
6 tablespoons olive oil
1 cup chopped green onions
3 tablespoons chopped fresh parsley
2 tablespoons all purpose flour
2 large garlic cloves, chopped
1 1/2 teaspoons grated lemon peel
2 cups fresh (not dried) breadcrumbs
1 large eggs

Preparation

Sprinkle fish with salt and pepper. Heat 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add fillets and sauté until just opaque in center, about 4 minutes per side. Transfer to plate & cool.

Flake cooked fish into large bowl.

Fish Resources & Information

Bottomfeeder, by Taras Grescoe
Fishing & Farming Techniques

Local Fish List

Dennis and I did some recipe testing tonight, trying out our ideas for fish cakes, seafood stew and "pots de creme" (pronounced po du krem in French), or as I like to call them, chocolate pots of cream! :-) Maybe pots of chocolate cream would be more accurate... At any rate, I haven't tasted the dessert yet- they get baked in the oven for a while, then need to cool and be chilled since they're served cold, so I'm just banking on the fact that Dennis has saved me a pot or two. Cross your fingers!