Entrees
Gluten Free
Spring
Summer
Winter| Number of Servings: 4 | |||||||||
| Serving Size 582 grams | |||||||||
| Calories | 120 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 3g | 4% | ||||||||
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| Cholesterol 0g | 8% | ||||||||
| Sodium 540g | 23% | ||||||||
| Total Carbohydrate 9g | 3% | ||||||||
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| Protein 14g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
4 C fish broth
1 Tbsp. red curry paste
1/4 C sesame oil
4 (8-oz.) sea bass fillets
2 C Ready-Set-Serve Cauliflower Florets, sliced
1 C sea beans, lightly steamed
2 tsp. kosher salt, to be split between all components
1/2 tsp. black pepper, to be split between all components
Lemongrass leaves and fennel fronds to garnish
Whisk fish broth and curry paste in a stock pot; cook until warm, set aside.
Heat two tablespoons oil in a large cast iron skillet. Season sea bass with salt and pepper; add to skillet and cook until seared on one side. Flip and continue cooking until no longer opaque inside. Remove and rest fish.
Add remaining oil to the skillet and place sliced cauliflower directly on hot pan, using remaining salt and pepper to season. Flip and cook until both sides have been charred.
Arrange fillets in wide serving bowls. Arrange equal portions charred cauliflower next to fish. Top with 1/4 cup steamed sea beans. Ladle in warm broth.
Garnish with lemon grass leaves and fennel fronds.
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.
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