Herbed Chilean Sea Bass, Haricovert, Morels, Orange Pepper - Guava Sauce

Fish and vegetables is the ideal diet.  It truly doesn't get better and healthier then that.  This meal costs about $30 takes 30 minutes or less and feeds two.

Herbed Patagonian Toothfish
2 6-8oz pieces Toothfish
1 handfill parsley, chopped
1 handfill tarragon, chopped
1 tablespoon butter
2 tablespoons olive oil
salt and white pepper

Preheat oven to 375.  Season fish with herbs, salt and white pepper. Sear on medium high heat in olive and butter on each side until golden.  Place the whole pan in oven for 5 minutes.

Orange - Guava Sauce
1 orange bell pepper, fine dice
1 shallot, fine dice
1/4 cup orangic guava mango juice
1 pat butter
Sautee pepper and onion in olive oil on medium low heat until very soft.  Add juice and let simmer 10 minutes.  Strain sauce and reduce until about 1/8 a cup.  Remove from heat and mix in the butter.

Crispy Morels
10 fresh morel mushrooms, halved
1 teaspoon olive oil
Coat morels in olive oil and roast for 15 minutes at 375 degrees. Season with salt and pepper.

French Beans
Blanch beans for 1 minute.  Sautee with olive oil for five minutes.  Season with salt and pepper.

Stripped Bass, Sunchoke Puree, Purple Asparagus, Fava Beans, Pan Brown Butter

The earthy flavors of sunchokes, favas and asparagus match nicely with a buttery stripped bass filet.  The healthy and delicious meal costs $35, feeds four and takes about and hour.

Sunchoke Puree
1 lb sunchokes, peeled and large diced
1 shallot, rough chop
4 teaspoons extra virgin olive oil
1 teaspoon cream fraiche (or cream cheese)
salt and pepper

Start sunchokes and shallot in a medium pot with cool water.  Bring to a boil and let cook 15 minutesmor until the sunchokes are fork tender.  Remove from the heat and strain, reserving 4 teaspoons of the water. Puree in a blender with the reserved water, olive oil and cream fraiche, add salt and pepper to taste.

Purple Asparagus
Peel the bottom half of the stalks and trim to even length.  Blanch the asparagus (boil then cool in ice water) for 5 minutes.  Sautee with a little butter and olive, salt and pepper for a few minutes before serving.

Fresh Fava Beans
1 lb fresh fava beans, removed from pods
Blanch the beans for 5 minutes.  This makes it easy to remove the skin covering the bean.  Once the skin is removed sautee in a little butter and olive oil along with salt and pepper for 3-4 minutes before serving.

Pan Seared Stripped Bass with Pan Brown Butter
Sear the fish on medium high in a large sautee pan along with olive and a little butter, about 4 minutes on each side or until golden.  Once fish is cooked toss a few teaspoons of diced onion or shallot in the pan along with  2 tablespoons of butter.  Let cook on medium until the butter starts to brown slightly and shallot gets cooked, about five minutes.  Add a touch of sherry or red wine vinegar and mix well.  Spoon over the fish.

Thanks to my boys Pad, Casey and Dre who came through to eat and watch game 1 of the playoffs.  Buon Apetito!