Ingredients

 

Sea bass

  • 1 1/2 lb wild pacific sea bass cut into 4 oz pieces
  • 10 whole squash blossoms cut in half and bud removed
  • 4 tbsp olive tapenade
  • 1 whole lime
  • 1/2 cup fish stock or water
  • 1 salt and pepper

Yellow Squash Curry Puree

  • 4 cups yellow squash halved and sliced (4 yellow squash)
  • 2 cloves garlic
  • 2 tsp curry powder
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp salt

Vegetables

  • 1 lb brussel sprouts halved and blanched
  • 1 cup peas blanched
  • 1/2 cup onions diced
  • 1 clove garlic
  • 1 tbsp curry powder
  • 1 tsp baharat seasoning
  • 2 tbsp cilantro chopped
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 salt and pepper to taste

Garnish

  • 1/4 cup micro cilantro
  • 3 tbsp green garlic oil

Nutritional information

Calories: 303kcalCarbohydrates: 16gProtein: 26gFat: 5gSaturated Fat: 1gCholesterol: 92mgSodium: 645mgPotassium: 911mgFiber: 6gSugar: 6gVitamin A: 1125IUVitamin C: 89mgCalcium: 94mgIron: 3mg
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 6 people

How to make squash puree

  • In a medium saute pan (I like to use the Demeyere Industry 5-Ply Stainless Steel 6.5 Quart Saute Pan because they are built to last, won't warp, and easy to clean) add butter, oil, squash, and 3/4 tsp of salt. Cover the pan and let it cook for 5 minutes. The heat should not be too hot or else the squash will caramelize and we don’t want that.
    You want these vegetables to “sweat”. (That means by add the salt to the vegetable it draws out the water from that vegetable.
    It then cooks in its own juices making them not only soft but delicious) Try and shake the pan periodically without lifting the lid up.
    Try not to release all the steam that has been created in your pan. Add the garlic and curry powder and cook for another 7 minutes roughly or until the squash is tender all the way through.
    Then add everything to a vitamix and puree until smooth. Adjust the seasoning with salt and curry if need be. Set aside and keep warm

For the vegetables

  • In a large saute pan add oil, butter, garlic, and onion. Season with salt and cook for 2 minutes. Then add blanched brussels along with dry spices.
    Cook for another 2-3 minutes and then add the peas. Season everything with salt and pepper. Finish the vegetables with chopped cilantro. Set aside and keep warm.

For the sea bass

  • Take your pieces of wild sea bass and lightly season them with salt and pepper. Then add a spoonful of olive tapenade on top of the fish.
    Take a few halved squash blossom and wrap the fish with the blossoms holding the tapenade in place. Place the fish in a non stick pan with one lime ( or lemon) juice and water.
    Bring the pan to a light simmer and cover the pan. Cook for 4-5 minutes until the fish is just warm all the way through. To check the fish you can place a cake tester in the center of the fish, and then pulling it out and placing it right below your bottom lip.
    If it feels warm on your lip it is done. You can also check by squeezing the fish and feeling if it has firmed up or if it is still pliable which means it is still a little raw in the middle.
    Add a spoonful of the squash puree down on the plate. Take your sea bass and place on top of the puree. Add some of the curried vegetables next to the fish. Finish with green garlic oil and cilantro. Serve and enjoy!
    Wild Sea Bass Recipe with Squash and Brussels

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