SEA BASS PROVENCAL

If you are fortunate enough to have fresh sea bass, halibut or yellowtail, you will love the way this recipe brings out the light tenderness of the fish. This dish is especially delicious with homegrown tomatoes and basil.

Ingredients
4 6-8 oz sea bass fillets (halibut or yellowtail work as well)
4 tablespoons olive oil
Lemon pepper

Clean and pat dry the fillets. Rub lemon pepper over fish, lightly salt and dredge in flour.

Prepare the following before frying the fish:
2 tablespoons capers, drained
2 shallots, chopped
1/4 teaspoon red pepper flakes
1/3 cup clam juice
1/3 cup dry white wine
1/2 cup fresh basil chopped and divided into 2 equal parts
1/2 cup Kalamata (or black) olives, pitted and chopped
4 fresh plum tomatoes seeded and diced or 1 cup can diced tomatoes, drained

Directions:
Heat 2 tablespoons of the oil in heavy skillet on medium heat. Add fish cooking 3 to 4 minutes per side depending on thickness. Be careful not to overcook. When still just a little pink inside, transfer to warm platter, cover and keep warm. The fish will continue to cook a few minutes on the warm platter.
Add remaining oil(2 tablespoons) to the skillet with shallots and red pepper flakes to saute' for 2 minutes until shallots are soft. Mix in 1/4 cup basil, tomatoes, capers, olives, then add clam juice and wine. Boil about 4 minutes or until sauce thickens. Spoon over fillets. Serve immediately with rice, couscous or angel hair pasta.

Tomato & Cucumber Salad with a Kick

With a vinaigrette so good you want to drink it, this fresh and light salad with a touch of cumin brings out the best of your summer tomatoes and cucumbers.

The Veggies
2+ lb fresh tomatoes, diced small to make about 2 cups
½ + lb seedless cucumber diced to fill just over 1 cup (or regular cucumber with seeds cut out)
1/4 cup finely chopped fresh curly parsley
1/8 cup finely chopped shallots or green onions

The Dressing
3 Tablespoons grapeseed oil or olive oil
2 Tablespoons fresh lemon juice – about 1 lemon’s worth

1 Tablespoon unseasoned rice vinegar
½ Tablespoon sugar
½ Teaspoon seasalt

½ to 1 Teaspoon ground cumin
1/4 Teaspoon coarsely ground or fresh ground black pepper

Cut tomatoes and clean out seeds before dicing. Dice cucumber, shallots, and parsley and add with tomatoes into a 2 quart serving or storage bowl.

In separate small bowl, blend with whisk, hand or beater the oil, lemon juice, vinegar, sugar, salt, cumin, and pepper in a medium bowl. Pour over vegetables and stir gently with a wooden spoon to combine. Let stand at room temperature 10 minutes before serving.

Makes 2 to 4 servings.

Fresh Tomato and Basil Sauce

This recipe tastes like summer. It can be simply tossed with your favorite pasta, or add chicken, shrimp, or Italian sausages (our favorite).



3 Lbs tomatoes
1/2 Cup chopped fresh basil
2 Small garlic cloves, finely minced and slightly smashed
2 Tablespoons fresh lemon juice
1 Tablespoon Basalmic vinegar
1 Teaspoon salt
1/2 Teaspoon sugar (optional)
1/2 Teaspoon black pepper

Heat a large pot to boiling. Add 1.5 lbs of the tomatoes for 20-30 seconds, then drain into ice water. This makes the skins slip off without cooking the tomatoes.
Once skins are removed, chop, remove most seeds and toss into large bowl. Cut remaining tomatoes in half. With a large hole grater placed over the bowl of tomatoes, run the tomatoes over the grates in a way that leaves only the skins behind. Throw the skins in your compost!
Add garlic, lemon juice, basalmic vinegar salt, sugar (if using), and pepper. If not using Basalmic vinegar, add another 1/2 teaspoon sugar.
You're done!
Wait at least 15 minutes before serving. The sauce can be kept at room temperature for a few hours, and refrigerated for 2-3 days.

Serves 4-6