3 Tbsp. olive oil
4/4 oz. fillets of sea bass
1 pint Markon First Crop Grape Tomatoes, charred
1 pint multi-colored cherry tomatoes, charred
1 Tbsp. Ready-Set-Serve Peeled Garlic, minced
1/4 C MFC Basil, torn
1 tsp. kosher salt
1/4 tsp. black pepper
Using your hands, coat fish with two tablespoons of the oil. Season with salt and pepper. Heat heavy-bottomed pan until hot. Cook fish, creating a crisp sear on each side. Let rest while you make sauce.
In same pan, add remaining tablespoon of oil, tomatoes, garlic, basil, salt, and pepper. Cook on high heat until tomatoes start to pop (two to three minutes). Toss ingredients together in pan until combined, adding more olive oil as needed.
Serve fish with equal portion of tomato sauce over top.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.