Saturday Dinner: Mushroom Soup and Sauteed Fish

The soup was Bourdain's Mushroom Soup. I used a mixture of white and cremini mushrooms (8oz each) and tossed in some dried porcinis. Boy is that stuff good.

The main course was sea bass with a spice-nut crust (almonds, hazlenuts, coriander and sesame seeds, black pepper) taken from FStoS. For once I actually got a nut crust on fish to (a) stick and (b) actually be crunchy. Yay! :-) I was really impressed with the quality of the sea bass, which we got frozen at Trader Joe's. I'm definitely going to have to remember the TJ's frozen fish section.

One other note: we mixed some of the remaining walnut-miso sauce (from Thursday) with a bit of water to make a very nice salad dressing.