North Carolina Sea Grant

November 8, 2009 | Joyce Taylor

another fresh seafood idea

A number of saltwater fish are called sea bass, but not all of them are members of the bass family. For example, white bass is actually in the drum family.

The fish we’re using in this recipe, black sea bass, is a true bass.

And many people say that this is the best-tasting fish in our waters. Certainly it is among the finest.

Black sea bass has a delicate flavor and firm texture. Like most fish, it is low in fat. A 3 ½ ounce serving has 2 grams of fat, fewer than 100 calories and more than 18 grams of protein.

Black sea bass is often fried, but it is versatile. It can be broiled, grilled, sautéed, baked or cooked just about any way you choose. Try flaking fillets and using in salads or seafood tacos.

For this simply cooked sea bass, we’re adding a basic, easy-to-prepare Lemon-Tarragon Sauce.

Prepare Lemon-Tarragon Sauce and keep warm.

Lightly salt and pepper fillets. Dredge lightly in flour. Heat oil in large skillet to 375 F, then add margarine and melt. Cook fish, flesh side down, just until golden brown on one side, about 4 to 5 minutes. Turn and repeat on other side. Remove to serving platter. Serve with Lemon-Tarragon Sauce.

Lemon-Tarragon Sauce:

In small bowl, combine melted margarine, lemon juice, zest, pepper and salt. Mix well. Stir in tarragon. Spoon over sautéed fish.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

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