By Master Chef Robert Sturm,
Cara Operations, Ltd., Ontario, Canada
Newfoundland Coldwater Shrimp, Canada
Virtually any kind of mild, white fish will work well
with this recipe.
2 oz. Olive Oil
2 tbls. Shallots (minced)
1 tspn. Garlic (minced)
1 pinch Saffron
2 tbls. Red Bell Pepper (brunoise)
2 tbls. Celery (peeled, brunoise)
1 tbls. Carrot (brunoise)
4 TB Cilantro (chopped)
1 tbls. Parsley (chopped)
2 tbls. Tomato (brunoise)
12 oz. Spicy Tomato Juice
TT Pepper Mix Blend
Sweat shallots, garlic, saffron, bell pepper, celery and
carrot in olive oil. Add tomato juice. Simmer 15 minutes.
Stir in cilantro, parsley and tomato. Simmer additional
15 minutes. Season to taste. Reserve.
6 oz. Spinach
2 tbls. Onion (1/4" diced)
1 tbls. Butter
TT Pepper Blend
6 0z Filet of Sea bass
Vegetable Oil (as needed_
2 oz. of Shrimp
1 oz. Almonds (toasted)
1 Fresh Lemon
Sauté onions and spinach. Season to taste. Reserve.
Season Sea Bass with oil and spices. Broil or sauté
until done. Place spinach mix on plate. Top with sea bass.
Garnish with warm shrimp and almonds. Garnish plate with
vegetables. Napé sea bass, shrimp and vegetables
with sauce. Squeeze lemon juice from fresh lemon on top