Sea Bass with Grilled Italian Plums
This recipe is printed courtesy of Patty Ronan. In addition from being a talented chef, Patty is the owner of PR Creations
2 tbsp Gardenaire Just Peachy shrub
1 tsp Gardenaire Rummy Fig + Fennel syrup
6 small Italian plums, (or other ripe plums) halved, pitted
1 slice sweet onion, 1/2” slice
2 cups mixed salad greens
1/2 cup pecan halves, toasted
filet of California White Sea Bass
Pinch of fennel, rosemary and lavender or Gardenaire Herbes de Provence spice blend
Extra Virgin Olive Oil
For vinaigrette: In a salad bowl, whisk together shrub, syrup and sea salt and set aside.
For Plums and onion: Brush the cut side of the plums with olive oil and place cut-side-down on grill. Brush one side of the onion and place it on the grill. Once plums have softened and have nice grill marks, remove to cutting board. Flip the onion over when it has started to soften and continue to cook until fragrant with nice grill marks, remove to cutting board. Slice the plum halves – reserving a few for plating, chop the onion– and place in the vinaigrette to marinate.
For Sea Bass: Rinse filet and pat dry. Sprinkle with sea salt. When fish begins to glisten with moisture from the salt, rub with finely crushed fennel, rosemary and lavender (or Herbes de Provence) then brush with olive oil and lemon juice and allow to marinate for 10 minutes. Grill fish, flesh-side down for 4 minutes. Flip over and finish cooking until fish flakes easily with a fork.
To Serve: Toss the greens with the plum/onion vinaigrette and plate. Plate the fish filet and top with toasted pecans and chèvre. Garnish with balsamic vinegar and serve.