Chilean Sea Bass with buttermilk herb vinaigrette
Philip Martin, chef of Trio in Palm Springs, Calif., is offering this light dish that he makes by sautéing together wild mushrooms, peewee potato, English peas and watermelon radish, adding them in that order so that they are all cooked al dente at the same time.
He serves them with a Chilean sea bass fillet that is simply seasoned with salt and pepper and seared, along with a light, broken vinaigrette made by combining oil infused with chive, parsley and dill with buttermilk and lemon juice.
Price: $42