We were having some friends over on Saturday evening and I needed to pick up some salmon and a few other things (it is SO true what they say, never go to the store hungry. Cha Ching later . . .). The Whole Foods in Lafayette was the best decision because I could go right after dropping the kids at Spanish and hopefully avoid the crowds. On a really quick side note, did anyone know that Whole Foods sells, gasp, clothes?? And if so, why has no one told me?? I also got some cute activities for the kids that evening, but I digress. So, here I am, approaching the seafood counter and already feeling a bit intimidated, but standing firm in my decision to make good seafood choice. But, wait, what? What is that that I see (I’m almost feeling nostalgic for Santa Claus because my Wondering Eyes might be deceiving me)?? The list that I have been carrying in my purse (and is starting to disintegrate) is now before me at the Whole Foods seafood counter, in not one but TWO locations! And each seafood option (on the behind the glass label) actually denotes if it is a “Best Choice” or “Good Alternative”. THIS is why Whole Foods has now become my new fishmonger. And how could it not?? I knew the choice I was making right then and there. No worries. No question. The best seafood for the environment AND my family!
- Seafood and What It Does For Your Health (healthysummer.wordpress.com)
- Wrapping Up Something Fishy (lifesnotfairtrade.wordpress.com)
Sea bass has got to be my 2nd favorite fish (a very close second to salmon) This recipe highlights why that is. What I loved about this: everything came together so quickly and easily (in just under 30 minutes, take that Rachel Ray!); the sea bass just about melted in your mouth and the flavor, even without the butter, was so rich; both of my littlest foodies could not get enough of it; the marjoram butter adds such an amazing dimension with all of the flavors coming together and making you want another bite, immediately; and, I bought a huge piece of bass, so there is plenty for fish tacos!! What I didn’t love about this recipe: that I haven’t made it more often! That’s truly the only thing, and it really doesn’t count. This will become an oft repeat in our home.
1/2 stick (or 1/4 cup) unsalted butter, softened
1 tsp finely grated fresh lemon zest
2 tsp fresh lemon juice
1 tsp chopped fresh marjoram (you can also use oregano, which I’ll try next time. Stay tuned!)
1/4 tsp salt
1/8 tsp black pepper
4 (7 oz) sustainable sea bass fillets (you can sub sustainable red snapper)
Olive oil for brushing
Preheat broiler (You could also grill, which would be amazing, too.) Line a shallow baking pan (1 to 1/2″ deep) with foil.
Stir together butter, zest, juice, marjoram, salt, and pepper in a small bowl.
Brush both sides of each bass with oil. Arrange bass in baking pan and season with salt and pepper. Broil 4 to 6 inches from heat until cooked through, about 5 minutes. Serve immediately, topped with marjoram butter.
Active time: 15 minutes; Cook time: 5 minutes
- Broiled Sea Bass with Herbed Lemon Butter w/ Au Gratin Potatoes, Sugar Snap Peas,… (beatcancer2010.wordpress.com)
- Grilled Sea Bass (barbecue.answers.com)
- To the plate: Sea bass (chefmatthewgrover.wordpress.com)