I have a beautiful piece of fresh chilean sea bass, a lb of lump crabmeat and a beautiful fresh crusty baguette. How to put it all into dinner tonight?
I am hoping to recreate a dish I had a Zelo in Minneapolis. Fennel dusted sea bass served on creamy mashed potatoes with a tomato-saffron broth adorned with lumps of crabmeat.
Anyone have any tips or recipes? I have tried it once before and it was not the success I had hoped.