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Mesquite Grilled Mexican Sea Bass
We grilled this fresh Sea Bass from Mexican waters then served it with a browned butter sauce made with lemon juice, capers, white wine, crème fraîche, and parsley.
At the Cal Poly Farmstead Cheesemaker Course last fall, we learned from
, how crème fraîche helps to stabilize and add a luxurious texture and flavor to sauces. Thanks Sadie!