Pan-Seared Black Sea Bass with Endives and Grapes
For the FourCoursemen dinners (as well as his restaurant, Farm 255), chef Matt Palmerlee loves to use sustainable seafood like the line-caught sea bass here. He sometimes makes the dish with Muscadine grapes, a sweeter, more complex fruit from the American South.Plus: F&W's Fish and Seafood Cooking Guide More Fish Recipes
Nancy Palmer, a member of The FourCoursemen supper club and former wine consultant, paired this luscious dish with a crisp Loire Valley white wine. Rich fish like this sea bass work well with minerally whites, but they can also stand up to light-bodied reds, for instance, a cru Beaujolais.