Chilean Sea Bass

This delicious, single-serving recipe from Wildfish Seafood Grille’s executive chef Jennifer Anderson is the perfect dish for those languid summer nights that beg for something sumptuous. 480.994.4040, www.wildfishseafoodgrille.com.

8 oz. Chilean seabass

1 Scallion (green part only), sliced diagonally in 2-inch pieces

1 oz. Fish stock

1 T Lemon juice

1 T Water

1 T Whole salted butter

All-purpose flour seasoned with salt and white pepper, enough to coat fish Season the fish with salt and white pepper. Dredge in seasoned flour, shake off excess. Sautee skin-side-up over medium high heat until golden brown. Flip, and sauté the other side. Make a broth of the stock, juice, water, butter and a little salt to taste. Place sautéed fish in a bowl. Arrange scallions around it, and pour the broth into the bowl and over the fish.