SEA BASS WITH ROASTED PEPPER VINAIGRETTE

PG tested

• 1 small fennel bulb, trimmed and halved
• 6 tablespoons olive oil
• 1 red bell pepper
• 1 orange bell pepper
• 1 yellow bell pepper
• 3 tablespoons freshly squeezed orange juice
• 2 tablespoons capers
• 2 tablespoons chopped fresh cilantro or parsley
• 1 tablespoon fresh lemon juice
• 1 teaspoon minced garlic
• 1/2 teaspoon cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

• 4 sea bass fillets, about 1 inch thick
• Olive oil, about 3 tablespoons or more
• Freshly ground black pepper, to taste
• Kosher salt, to taste

Set grill on high. Brush fennel bulb with some of the olive oil, wrap in foil. Rub peppers with oil (do not wrap in foil). Place fennel bulb and peppers on the grill. Turn peppers frequently to char evenly on all sides, about 15 minutes. Remove fennel from grill; set aside. Remove peppers from grill and place in a tightly sealed paper bag for about 15 minutes. This will loosen the skins so they will peel off easily. Meanwhile remove foil from fennel bulb. Peel outer layer and cut into thin slices. Remove peppers from paper bag. Peel skins, remove tops and seeds. Cut into 1/4-inch strips. Whisk the remaining vinaigrette ingredients together in a bowl. Add the pepper strips and fennel slices. (Can be made a day ahead).

Brush or rub the sea bass filets with olive oil, salt and pepper. Grill over high heat directly on the grill or in a fish basket for about 10 minutes (depending on the thickness), turning once. Serve immediately topped with roasted pepper vinaigrette.

Serves 4.

-- Janis Atkins

TOMATO & AVOCADO SALAD WITH SPINACH

PG tested

• 4 medium-ripe plum tomatoes, cut into 1/4-inch slices
• 2 ripe avocados, peeled, pitted, cut into 1/2-inch slices
• 2 tablespoons chopped fresh oregano leaves
• 12-ounce bag fresh baby spinach, rinsed and dried
• Champagne Vinaigrette (see below)

Place tomatoes, avocados and oregano in a bowl. Gently toss with 3 tablespoons of Champagne Vinaigrette. Arrange spinach on individual salad plates. Top with tomato and avocado mixture. Serve with remaining vinaigrette.

Serves 4.

CHAMPAGNE VINAIGRETTE

PG tested

• 1/2 tablespoon Dijon-style mustard
• 4 tablespoons Champagne Vinegar
• 1/2 tablespoon snipped fresh chives
• 1 teaspoon granulated sugar
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 1/2 cups olive oil

In a small bowl whisk together all ingredients except olive oil. Continue to whisk and slowly drizzle in the olive oil.

-- Janis Atkins

SHRIMP JEAN LAFITTE

PG tested

• 3 large bunches of green onions
• 3 cups white wine
• 1/3 cup fresh minced garlic (not jarred), about 13 to 14 large cloves
• 3 tablespoons sherry
• 24 jumbo shrimp, peeled and deveined (keeping the tails intact)
• 1 1/2 to 2 cups milk
• 1 1/2 to 2 cups flour
• Vegetable oil for frying, 2 to 3 cups
• 1 stick (8 ounces) unsalted butter, cut into 8 slices
• Salt to taste
• Fresh lemon wedges for garnish
• Parsley for garnish, rinsed and dried
• Green onion and garlic reduction (below)

Combine green onions, wine, garlic and sherry in a medium saucepan. Cook over medium-low heat until all liquid is evaporated (approximately 1 hour or more). Set aside. (This can be made a day ahead and refrigerated.)

Dredge shrimp in a bowl of milk then in flour. Fry shrimp in a wok or deep fryer for just a few minutes, until lightly golden, do not overcook. Remove to a platter, cover with foil to keep warm. (You will need to cook the shrimp in separate batches.)

The sauce has to be made at the last minute because it may break apart if allowed to sit.

Combine butter and green onion and garlic reduction in a small saute pan. Whisk mixture constantly over a high flame to prevent the sauce from separating. As soon as the butter is melted and still opaque, the sauce is finished. This just takes a few minutes. If you cook it too long and the butter starts to separate, whisk in another tablespoon of butter. Add salt to taste.

Serve on a platter or arrange on individual plates. Place a spoonful of sauce over each shrimp, squeeze a little lemon over shrimp. Garnish with lemon wedges and parsley and serve immediately.

Serves 6 with 4 shrimp per person. I like to serve this with a small filet mignon per person.

-- Janis Atkins

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