Barramundi, also known as Asian sea bass, rates a “best”
in the sustainable seafood arena from the Monterey
Bay Seafood Watch. Locally, the new spring menu at Marlow’s Tavern is one of the
best places to catch this big boy. Mild, sweet barramundi is scallion-crusted
and pan-seared before landing on the plate alongside quinoa “fried rice” with
edamame, baby carrots, Napa cabbage, ginger, scallions and sesame-soy glaze
($16).
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