David Bouley

      FROM OUR RECIPE ARCHIVES: Tomato Marinated Sea Bass

      At Brushstroke with chef/owner David Bouley, chef Yamada created this dish for Americans, who he realized don’t like the salted, grilled fish beloved in Japan for its strong flavor and chewy texture. To create a very moist fish, Yamada created this recipe for sea bass, where the fish is marinated for 24 hours with sun-dried tomatoes and grapeseed oil.