Chilean Sea Bass Makes Top 25 List

This white and fluffy textured 8-ounce cut of Chilean Sea Bass has a natural buttery flavor. Chef Jerrett Joslin loves the fact that this fish is sustainable. He says, “Even though it is so highly fished, the population continues to produce ample quantities of this delicate fish.” It is seared in a pan and placed atop a creamy hand-made wild mushroom risotto with three different types of mushrooms including shitakes, portabellas and chanterelles, all imparting their signature notes. This is topped with a black truffle cream sauce, with thin slices of black truffles and infused with white truffle oil to add that over-the-top quality The Wild Mushroom is famous for. by Courtney Dabney Fort Worth Texas Magazine -

Chilean Sea Bass