Sea Bass Pistachio w/ Fennel Salad & Blood Orange Sauce
Damien DiPaola of Ristorante Damiano encrusts succulent sea bass with ground pistachios, then sears and bakes it to yield a melt-in-your-mouth texture. Plate with a buttery sauce made with fresh blood orange juice along with a crisp salad of fennel and olives. So divine, your guests or family will insist that the meal was catered.
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