Pecan Grill's Lavender Sea Bass
This is an exquisite seafood dish featuring Chilean Sea Bass, steamed in a lavender and garlic rub (We recommend Thistle Dew Farms' rub, see notes on where to purchase below) with spinach and lemon basmati rice, roasted Campari tomatoes and a caramelized onion Riesling sauce. This recipe is from the Pecan Grill at the Overton Conference Center and Hotel in Lubbock.
- 2 ea Chilean Sea Bass 8 oz boneless skinless
- 2 T Thistle Dew Lavender Tuscan Rub
- 3 ea Campari Tomatoes
- 1/4 C red onion julienne
- 1/2 t thyme dry
- 1/2 t cumin ground
- 3 T butter cubed cold
- 1/4 C Riesling Wine
- 1/2 C Rice
- 1/4 C spinach
- 1/4 C Mirepoux
- 1 T lemon juice
- 1 C water
- Salt & Pepper to taste
For the Tomatoes and Sauce:
Place a small skillet on the Burner at meduim heat. Cut the Campari Tomatoes in half and saute them face side down, skin up until heated through. Remove from pan when browned and put three pieces on two plates. Add the onions to the pan and caramelize through. Add thyme and cumin then the Reisling wine and reduce. Mount the Reisling and Onion sauce with butter and season with salt and black pepper.
Recipe and Image courtesy of the Pecan Grill, inside the Overton Hotel in Lubbock, Texas. You can purchase the Lavender Rub from Thistle Dew Farms.
Keyword lavender, lavender sea bass, Overton Hotel, Pecan Grill, Pecan Grill Lubbock, sea bass, The Pecan Grill