Sea Bass with Lemongrass, Peas and Mint
For the lemongrass sauce here, chef José Manuel Miguel softens the chopped inner bulb in butter with shallots and garlic, then moistens the mixture with wine, reducing it completely before simmering with fish stock (or a mix of clam broth and water) and finishing with a little cream. The result: a light, elegant restaurant dish that's so easy to make. Slideshow: Sea Bass Recipes
February 2014