Serves: 4
Total Calories: 584

CITRUS DRESSING
1/2 teaspoon salt
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
3 tablespoons olive oil
4 teaspoons grapeseed oil
finely grated zest of 1/4 lemon
finely grated zest of 1/4 lime
finely grated zest of 1/4 orange
pinch fresh grated ginger
FISH AND VEGETABLES
4 (7 ounce) black bass fillets, skin on
sea salt and freshly ground white pepper
6 tablespoons olive oil divided
2 tablespoons grapeseed oil
8 fingerling potatoes blanched and cut into 1/4 inch slices
4 white asparagus spears blanched and cut into 1 inch slices
4 green asparagus spears blanched and cut into 1 inch slices
1/2 cup quartered chantrelle mushrooms sauteed with 1 tablespoon butter and 2 tablespoons chopped shallots
salt and pepper to taste
2 tablespoons thinly sliced chives

To make the dressing, dissolve the salt in the citrus juices. Gradually whisk in the oils. Finally, whisk in the zests and ginger. Set aside.

Dry the bass with paper towels and season with salt and pepper. In two large, heavy skillets, heat 3 tablespoons oil in each over medium-high heat. When oil begins to smoke, place 2 fillets skin side down in each skillet. Cook until the skin is crispy, about 4 minutes, then turn fillets over and cook 15 seconds. Remove from pan, blot excess oil, set aside and keep warm.

In a separate skillet, heat the grapeseed oil over medium heat. Add the potatoes, asparagus, and mushrooms. Season to taste with salt and pepper and stir in the chives. Divide the vegetables in the centers of 4 plates, place 1 bass fillet on top and drizzle the dressing around and on top of the fish. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 584
Calories from Fat: 353

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