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Wild Striped Bass in Spice-Laced Chili-Lime Broth

April 30, 2012
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Springtime delight.

Want something spicy and satisfying for lunch or dinner? Something with the freshest flavor profile? Michael’s New York executive chef Kyung Up Lim’s wild striped bass hits the spot. He serves a perfectly grilled fillet in a sea of flavor-packed broth that will have you spooning up every last drop. Perfect honshimeji mushrooms and fresh spring herbs swim through the lime-scented broth along with mildly spicy fresh chilies. You’ll find the whole experience a delight.

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