Grosse Pointe Restaurant Week May 13-22

- The 5th Annual Grosse Pointe Restaurant Week is May 13-22. More than 20 restaurants are participating, so there is something for every taste. You can find a list of participating restaurants here

VIDEO: Rockefellers Oyster Bar joined us in the FOX 2 Cooking School to show us one of their dishes. They are participating in the event. You can get their recipe for sea bass below.

PAN-SEARED SEA BASS WITH TOMATO AND OREGANO BUTTER SAUCE
Ingredients
8-10 oz. sea bass (cut 2 oz. pcs)
1 large tomato, diced
1 tsp. chopped shallot
1 tsp. chopped garlic
2 tsp. fresh oregano, chopped
2 oz. white wine
3 Tbs. whole unsalted butter
Salt & pepper to taste
1 cup flour (seasoned with salt and pepper)
1 lemon wedge

Method
Heat 12" skillet with oil and butter. When hot, dredge sea bass and flour and shake. Place in pan and brown on medium to high heat. When golden, turn and reduce heat to simmer. Cook two more minutes.
Remove and place on serving dish. Turn up heat and in the same skillet, add wine, tomato, lemon, salt, pepper and oregano. Cook and let reduce by half.
Add unsalted butter and remove from heat. Swirl in pan until melted and spoon over fish. 

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