Chilean Sea Bass with Lentils, Radish, and Chervil Salads

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

This dish was a huge success at my restaurant in Singapore, and was one we served during the Academy Awards in Los Angeles in 1996, as well as on a Crystal Cruise off Vietnam in 1998. In the original, we smoked the sea bass slightly, taking the dish to a higher dimension, but at home and without a smoker, use a covered grill and very low fire. To keep the dish simple, I have left out the crabmeat rémoulade that topped the original.

If you can’t get the big watermelon radishes, somet