Chilean sea bass is a naturally buttery fish with a soft, elegant texture. Arugula pesto is peppery, and provides a great flavor contrast for the fish. This is an easy recipe to prepare, just be careful not to over-cook your fish!
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
