Eclectic Bistro Fare

June 16, 2008

Honey Miso Glazed Seabass, Toasted Pistachios & Thai Blue Crab Salad w/ "8 Spice" Ginger Lime Vinaigrette

I love this fish and rarely ever get it because it commonly comes from Chile and is over-fished. But I came across some imported E-friendly Seabass from France and I think its just as good. I wanted something light on this 85 degree day. No starch needed. Just fresh, lightly acidic and complex. So this came out! - I'll get into ( recipes ) detail later. But for now, enjoy!

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