Pan Seared Chilean Sea Bass

Ingredients

6oz Sea Bass Filet seasoned with salt & pepper

.5 TBS Garlic, mincer

.5 TBS Shallot, minced

1 Cup Heirloom Cherry Tomatoes, halved

1 TBS Cilantro, chopped

Lime juice

Salt & Pepper to Taste

Olive Oil

Instructions

Season Sea Bass with salt and pepper, in hot pan with olive oil sear both sides about 2-3 minutes.

In seperate hot pan sauté heirloom tomato, add galic & shallots. Finish with juice of .5 lime and cilantro just before removing from pan.

Plate Sea Bass over a bed of rice, potatoes or garden fresh vegetable(we chose rice) and finish with heirloom tomato mixture.

Tiny did, and he flew down from Alaska during the 2008 harvest. He’d already bought a house in Walla Walla and planned to open a Fat Olives there on the heels of the Great Recession, but the Hedges convinced him to instead fire up his kitchen in Richland — 15 minutes from their Red Mountain winery and two blocks from the Columbia River.

And 2023 marks the 13th anniversary of Fat Olives in wine country, and JD and his wife, Erika, used their culinary approach, customer service and catering business to survive the pandemic. The family still owns and operates their restaurant on the Kenai Peninsula.

“We consider both restaurants as a neighborhood bistro, and my parents are very much involved in both,” JD says. “We like to cater to everybody. Sitting at this table could be a couple of blue-collared workers who just got off work enjoying a happy dinner with their families, while at this table a couple of white-collars might be having a business meeting. And everyone will feel just as comfortable. Mom and dad can have