Grilled Seabass with Orange Remoulade


  1. Take sea bass and rub with olive oil and place on grill, season with salt and pepper. Grill and turn gently cooking evenly on each side.
  2. Take sauce, tarragon and mustard in a sauté pan and mix and heat.
  3. Place voodles in a sauté pan and heat until tender, seasoning with salt & pepper. Place voodles in middle of the plate. Set Sea Bass on top of voodles. Bruch sauce over Sea Bass with a light glaze. Place orchid on top and serve.


  • 1 oz mustard, dijon
  • 3 oz orange sauce
  • 1 orchid(s), edible
  • 1 pinch pepper, black
  • 1 pinch salt
  • 1 sea bass
  • 1 pinch tarragon
  • 5 oz voodles