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Black Sea Bass

June 5, 2013
Beautiful black bass.

Beautiful black bass.

This black sea bass with have you spooning up every last drop of delicious broth. Michael’s New York executive chef Kyung Up Lim and his team expertly prepare this fresh fillet with the skin on, cooking it to a crispy exterior while keeping it moist and tender within. The result is mild, tender, buttery, and just plain delicious. We serve the fish on a beautiful bed of bok choy, surrounded by a light broth seasoned with fresh ginger, chili, and lime. It’s heavenly. So dig in!

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