We grilled this fresh Sea Bass from Mexican waters then served it with a browned butter sauce made with lemon juice, capers, white wine, crème fraîche, and parsley. At the Cal Poly Farmstead Cheesemaker Course last fall, we learned from Sadie Kendall, how crème fraîche helps to stabilize and add a luxurious texture and flavor … Continue reading "Mesquite Grilled Mexican Sea Bass"