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Best Bite: Black Sea Bass at Cru

Executive Chef Harold Balink artfully prepares this delish fish.

Vanessa Rogers

Black sea bass at Crü

Executive Chef Harold Balink artfully prepares a delectably tender, Southern-accented and lightly seared South Carolina black sea bass filet atop grilled sprigs of asparagus. These rest on a lusciously seasoned shrimp and crab cake, lapped by a rich Champagne-roasted garlic and San Marzano- tomato butter and dotted with green basil oil. Topped with mint and edible marigold flowers, this is one of Florida’s best seafood dishes. 13499 S. Cleveland Ave., Suite 241, Fort Myers, 466-3663, eatcru.com

—Ivan Seligman

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