And... With the remainder of the Sea Bass, I made a little dish that was pretty damned decadent with a little help from an old southern staple.
I baked some bass medallions with just a touch of ground Himalayan Pink salt and fresh ground multi-colored pepper.
I threw some thinly sliced Shitakes next to them when they were half done and chopped some Brazil nuts.
While this started to bake, I make some silked grits - grits cooked with half cream and half water, with a pinch of Parmesan cheese and a real small amount of butter, kosher salt, and pepper.
I put down some of the grits and then placed the fish with some Shitakes, and Brazil nuts, then torched them to give it a little crispness to the topping.
Fun dish that was both really delicate and hearty at the same time.