Chilean Seabass with Caper Relish | The Table by Harry & David
This Chilean seabass recipe will start your date night off on the right foot. Geoffrey Zakarian cooks up a simple, romantic dinner for two.
Ingredients
- 2 4-6 ounce Thick Cut Wild-Caught Chilean Sea Bass Filets
- Kosher salt
- Freshly ground black pepper
- 4 tablespoons butter
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Fresh mint leaves
- Caper and Olive Relish (for serving, see recipe below)
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