Pan Seared Sea Bass with Saffron Sauce and Vegetable Ragout (Enchantment Resort)

Pan Seared Sea Bass

4 ea 6-7 oz. Sea Bass fillets
8 ea fingerling potatoes, cut in half and roasted
1 ea bulb of fresh fennel, julienned and roasted
3 C exotic mushrooms (shiitake, oyster & portabella), rough chopped or sliced
3 C baby spinach
3 T chopped shallots
3 T mushroom trimmings (leftover from the exotic ones)
1 t saffron threads
½ t chopped garlic
4 ea baby carrots, cut in half & blanched
8 ea baby red pear tomatoes
1 ea bay leaf
¼ t cracked pepper
1 ½ C dry vermouth
2 C heavy cream
2 T butter (unsalted)
2 T chopped mixed herbs (basil, chervil, chives & parsley)
2 T flour for dusting fish
olive oil
salt
white pepper
micro greens for garnish

Saffron Sauce makes approx. 1 cup

In warm medium-size sauce pot, add 1T olive oil, 3T mushroom trimmings, shallots, garlic, and saffron. Sweat for 2-3 minutes. Add cracked black pepper, bay leaf and vermouth. Reduce vermouth by ¾ and add heavy cream. Simmer for approx. 5 minutes, or until sauce becomes thick and coats the back of a spoon. When done, remove from heat, finish with 1T butter and season with salt and pepper. Strain through a fine strainer and set aside.

Pan Seared Sea Bass, continued

Ragout makes approx. 3 cups

Cut fingerling potatoes in half and season with 1 tsp. of olive oil, salt and pepper. Place on baking pan and bake in 375 degree oven for approx 12 minutes, until a nice golden brown and cooked. Set aside.

Remove stalks and frond from the fennel bulb. Julienne the fennel and season with 1 tsp. of olive oil, salt and pepper. Place on baking pan and bake in 375 degree oven for approx. 8 minutes, until cooked. Set aside.

In heated sauté pan, add 2T olive oil and 1T butter. Add 3C exotic mushrooms and cook until slightly soft. Add the fingerling potatoes, fennel and spinach. Continue cooking until spinach is wilted and the mushrooms are tender. Season with salt, pepper and chopped herbs. Set aside and keep warm.

Sea Bass

Season sea bass fillets with salt and pepper. Dust in flour and place in hot sauté pan with olive oil. Sear on one side for approx. 2 minutes, then turn over and place in 400 degree oven for 5-7 minutes, or until fish is firm to the touch.

In small warm sauté pan, add 1tsp. of olive oil , 1T of butter, carrots and tomatoes. Cook until heated through . Finish with salt, pepper and chopped herbs.

Assembly

Spoon ¼ cup of saffron sauce onto center of plate and spread to cover plate. Place approx. ¾ cup of ragout in center of plate. Place the sea bass on top of the ragout and garnish with carrots, tomatoes and micro greens. Ready to serve.

Yield: 4 Servings
Recipe by: Enchantment Resort

Spaghetti and Meatballs

Yield 8 servings (serving size: 1 cup spaghetti, about 1/2 cup sauce, 4 meatballs, and 1 tablespoon cheese)
Ingredients
Sauce:
Cooking spray
1 cup finely chopped onion
3 garlic cloves, minced
2 tablespoons tomato paste
1/4 teaspoon salt
1 (14-ounce) can less-sodium beef broth
2 (28-ounce) cans whole peeled tomatoes, undrained and chopped
Meatballs:
1 (1-ounce) slice white bread
2 (4-ounce) links sweet turkey Italian sausage, casings removed
1/2 cup finely chopped onion
1/3 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons egg substitute
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 garlic cloves, minced
1 large egg
1 pound ground sirloin
Remaining ingredients:
1/2 cup chopped fresh parsley
1/3 cup chopped fresh basil
1 pound hot cooked spaghetti
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano
Fresh parsley sprigs (optional)

Preparation
To prepare sauce, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion; sauté for 3 minutes. Add 3 garlic cloves, and sauté 1 minute. Add tomato paste; cook 1 minute. Stir in 1/4 teaspoon salt and broth. Cook 4 minutes. Stir in the tomatoes. Reduce heat, and simmer 45 minutes, stirring occasionally.
Preheat broiler.
To prepare meatballs, place bread in a food processor, and process until fine crumbs measure 1/2 cup. Combine the breadcrumbs, sausage, 1/2 cup onion, and next 8 ingredients (through sirloin) in a bowl. With wet hands, shape sirloin mixture into 32 meatballs. Place meatballs on a broiler pan. Broil 15 minutes or until done. Add meatballs to sauce; simmer 15 minutes. Sprinkle with 1/2 cup parsley and 1/3 cup basil. Serve over spaghetti. Sprinkle with cheese; garnish with parsley sprigs, if desired.

Calories: 291 (25% from fat)
Julianna Grimes Bottcher, Cooking Light, SEPTEMBER 2006

This is the best recipe for meatballs I've found yet. Use leftovers to make a meatball sub sandwich for another meal. Instead of spaghetti--try Linguini and put on "Lady and the Tramp" for a theme dinner. (Don't forget the red and white checked table cloth)

Superfast Salisbury Steak

Satisfying but not too rich or heavy.

This has become a staple in our menu rotation--it's quick to make, tasty, and the uncooked patties freeze well and make for a second easy--quick dinner later on.

--Penny

pss

Yield 6 servings (serving size: 1 patty and 2 tablespoons sauce)
Ingredients
3/4 pound ground turkey breast
3/4 pound ground round
1/3 cup dry breadcrumbs
2 large egg whites
Cooking spray
3/4 cup water
3 tablespoons tomato paste
2 tablespoons Madeira wine or dry sherry
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 (10 1/2-ounce) can condensed French onion soup (such as Campbell's) **SUBSTITUTION--I use a package of Dried French Onion Soup mix and add extra water--because I'm more likely to have that in my cupboards.
Preparation
Combine first 4 ingredients. Divide meat mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 6 minutes or until browned, turning after 3 minutes. Remove patties from pan; keep warm. Stir in water and remaining ingredients. Bring to a boil; add patties. Cover, reduce heat, and simmer 10 minutes. Uncover and cook until wine mixture is reduced to 3/4 cup (about 10 minutes).
Nutritional Information
Calories: 210 (25% from fat)
Tamar Haspel, Cooking Light, JANUARY 2001