Pan-Seared sea bass with a herb crust, built for a hungry table after a long day out.
Prep 10 min · Cook 12 min
Pull the sea bass from the fridge 30 minutes ahead and pat it bone-dry, then season it hard with salt and pepper.
Get a cast-iron skillet ripping hot with a film of oil until it just begins to smoke.
Sear the sea bass without moving it until a deep crust forms, then flip and add butter, garlic, and thyme.
Baste with the foaming butter to your target temperature, pulling it a few degrees early for the rest.
Rest the meat loosely tented for ten minutes, then slice against the grain and serve with a herb crust.
Saltwater Catch
Free
Garlic-Butter mahi mahi over dirty rice, built for a hungry table after a long day out.
Saltwater Catch
Members
A saltwater plate: grouper fillet with blistered tomatoes, cooked with a close eye and a hot pan.
Saltwater Catch
Free
Red snapper with caper butter -- seared with a hard crust and rested before the knife.
Saltwater Catch
Members
Slow and simple flounder over creamy grits, full of deep, wood-smoke flavor.