SEA BASS, SPAGHETTI SQUASH, WALNUTS

Sea Bass

Ingredients:

8, 5 ounce sea bass filets, boneless and skinless
2 tbsp olive oil
1 clove garlic, peeled and smashed
Thyme
Salt/Pepper

Directions:

1. Season fish with salt and pepper on both sides.
2. Heat olive oil in sauté pan with garlic and thyme.
3. Add fish and sauté, basting with olive oil.

Spaghetti Squash

Ingredients:

Spaghetti squash, cut in ½ lengthwise
3 tbsp olive oil
Salt/Pepper
Walnut pieces
1 tsp wildflower honey (preferably Hampton’s)
1 tsp lemon juice

Directions:

1. Preheat oven to 375° F.
2. Season squash with salt, pepper and 2 tablespoons of olive oil.
3. Place squash, cut side down, on a sheet tray and roast in oven for 20-25 minutes or until flesh pulls away from skin (be careful not to overcook as it is important for the squash to maintain its texture).
4. Using a fork, remove squash flesh from the skin and set aside.
5. Toast walnut pieces in remaining tablespoon of olive oil.
6. When nuts turn light brown drizzle with honey. Toss to coat.
7. Add lemon juice to finish.
8. Fold walnuts into spaghetti squash and season with salt and pepper.

Sauce

Ingredients:

2 cups manzanilla sherry
1 cup vegetable stock
1 tsp saffron
1 tsp mild imperial curry
2 tbsp shallots, peeled and minced
1 clove garlic, peeled and minced
1 tbsp lime juice
1 tbsp butter
3 tbsp pumpkin seeds, toasted
3 tbsp apple, peeled, cored and minced

Directions:

Place all ingredients except the lime juice, butter, pumpkin seeds and apple in a saucepan.

Place over medium heat and reduce by 2/3.

Blend with a hand blender until smooth.

Season with salt and pepper to taste.

Add lime juice and butter and stir until butter is melted.

Just before serving, warm sauce and add toasted pumpkin seeds and minced raw apple. Season again with salt and pepper to taste.

To Assemble:

Spoon spaghetti squash into center of each plate.

Place fish on top of squash.

Spoon sauce on top of fish as well as drizzle around plate.

Serves 8.

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