If you haven't been into Tony's Market yet, you might want to put it on your errand list. Located on North Gloster next to La Vino, Tony's offers a selection of fine meats, including veal, lamb and beef. But what's drawn me into Tony's is its fish.

I went into the market a couple of weeks ago on a Tuesday looking for some halibut and quickly found out the fish is delivered fresh on Thursdays and it goes fairly quickly. I went back that Thursday, but instead of halibut, I bought a nice piece of white sea bass because it looked so pretty. It wasn't cheap - a little more than $18 a pound - but so worth it.

We prepared it exactly by the recipe the butcher at Tony's gave us (except we halved it) and served it over fresh linguine with steamed green beans. The fish was light and sweet - definitely a nice-restaurant quality meal. Maybe next time we'll try the halibut.

Grilled Sea Bass

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon paprika

Lemon pepper to taste

Salt to taste

2 pounds sea bass

3 tablespoons butter

2 large garlic cloves, chopped

1 tablespoon chopped flat-leaf parsley

1 1/2 tablespoons extra virgin olive oil

Preheat grill to high heat. In a small bowl, stir together garlic powder, onion powder, paprika, lemon pepper and salt. Sprinkle seasonings onto the fish.

In a small saucepan over medium heat, melt butter with garlic and parsley. Remove from heat when butter has melted and set aside.

Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter mixture. Continue cooking for 7 minutes or until easily flaked with a fork. Drizzle with olive oil before serving.

Makes 6 servings.

Ginna Parsons is the Daily Journal's food/home/garden editor.

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