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Black Sea Bass with Corn and Jumbo Lump Crab Saute Recipe

Black Sea Bass with Corn and Jumbo Lump Crab Saute

Recipe courtesy Doris and Ed's Restaurant

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

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  • on August 02, 2007

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    Probably the best fish dish I have made from any cookbook, magazine or website. The crab in the corn mixture isn't a necessity but it gives it a nice flavor. I will make this dish again and again.

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  • on July 15, 2007

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    I just made this and it was fabulous! The vegetable melody was so tasty. I made two changes. I used Chilean Sea Bass. I could not find the Poblano chilies so I used smoked chipotle chilies and it added a bit of smokiness with a little heat. I roasted the potatoes with some garlic, thyme and salt and pepper. It was a BIG hit with my friends. I will definitely making this dish again!!

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  • on September 13, 2006

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    The fish itself gets a pretty typical preparation, but combined with the veggies and sauce created by the stock and butter, it is fantastic. Add the nice presentation and I would gladly pay $25 for this dish at a nice restaurant - even without the expensive crabmeat.

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  • on August 05, 2006

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    Excellent

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