Sea Bass & Spicy Tomato Sauce over Braised Fennel
I was craving fish tonight. We don't usually eat Chilean sea bass - unfortunately, my favorite fish is on the "don't eat" list because it's overfished. So I miss out. However, Whole Foods just started carrying it (previously frozen) from a sustainable fishery. And oh, how I missed it. Really, really good. I loved it in this dish. The fennel was creamy, and the spicy tomato set it off really nicely. The kale was good, too - I used dino kale, as usual.
- Chilean Sea Bass, Fennel, Tomatoes (Gourmet, March 2003)
- Kale with Pancetta & Marjoram (Fine Cooking #81, November 2006, p. 85)
There are science reports saying that we're going to run out of ocean fish in 50 years. It's a good idea to go easy on the fish - http://news.bbc.co.uk/2/hi/science/nature/6108414.stm
Exactly the reason why we gave up Chilean sea bass years ago, and I only buy fish from Whole Foods, and we use Seafood Watch as a guide on what to buy/eat. I don't think we could be any more responsible without actually giving up fish completely! That would be so hard to do - seafood is for the most part healthy, yummy, easy to cook.
The info on Chilean Sea Bass is here. I was in heaven last night. I forgot how much I loved it.