Cumin-Crusted Chilean Sea Bass
Jay and Larry both loved the sea bass (as usual, the sustainably-raised version from Whole Foods). I liked it but I thought the cumin was a little overpowering for the delicate flavor of the sea bass. Larry's really into cumin right now. We all really liked the salad a lot too.
- Cumin-Crusted Chilean Sea Bass (Cooking Light, December 2001)
- Spinach, White Bean, and Bacon Salad with Maple-Mustard Dressing (Cooking Light, March 2003)
- Smashed Red Potatoes with Basil and Parmesan (Fine Cooking #70, March 2005, p. 51)
Wine: Williams Selyem 2004 Sonoma County Pinot Noir (Sonoma County, California). Yum, I love this style of Pinot Noir. Soft and tastes a little like a sour cherry candy, with a bit of spice.
I love that salad! I make it a lot. In fact, I've even made it for you and for Jay (on separate occasions). I usually serve grilled salmon with it.
No wonder I picked it out. I didn't realize it was the same one. More evidence of our psychic cooking link...