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Black Sea Bass in Oyster Stew

January 19, 2012

We love the way those honshimeji mushrooms harmonize with the fish and oysters.

Do you like your sea bass with crispy skin? Check. Do you like it swimming in a light, rich broth brimming with freshly poached oysters? Double-check. In the kitchen of Michael’s New York, we start with a gorgeous, ample fresh fillet of black sea bass and then we sauté it perfectly to give it a deliciously crispy skin. Then we set the fillet a-swim in a gorgeous bowl of creamy oyster stew. Quickly pickled honshimeji mushrooms float through the stew and perch atop the fillet along with large chunks of fresh crab meat. The result: an absolutely divine flavor profile that we think you’ll love.

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