Grilled Seabass with Orange Remoulade
Grilled Seabass with Orange Remoulade
Directions
- 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.
- Take sauce, tarragon and mustard in a sauté pan and mix and heat.
- 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.
Ingredients
- 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
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
