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Honey Glazed Striped Sea Bass with Fennel Slaw
Serves 4
INGREDIENTS
1 cup finely sliced fennel bulb
1 tbs. finely sliced scallions
1 tbs. fresh squeezed orange juice
1 tsp. extra-virgin olive oil
1 tsp. rice wine vinegar
2-1/2 tsp. honey
4 4 oz. fillets of striped sea bass, skin on
1 tsp. fresh thyme, minced
1 tsp. minced garlic
1 tbs. olive oil
sea salt and pepper
PREPARATION
Preheat oven to 400° F.
In a medium bowl, combine fennel, scallions, orange juice, olive oil, rice wine vinegar, and 1/2 teaspoon of honey. Season with salt and pepper and set aside.
On a baking sheet lined with foil, season fish fillets with salt and pepper. Evenly divide the thyme and garlic among the four fillets and drizzle with two teaspoons honey.
In a large non-stick or anodized pan over medium high heat, add the olive oil. Swirl the oil to coat the entire pan. Add the fillets and cook for 3 minutes. Do not move the fillets around; you want a caramelized crust on the bottom. Flip the fillets and cook an additional 3 minutes or until golden brown and caramelized. Transfer fillets to the baking sheet. Bake the fillets for 5 minutes or until cooked throughout. This will differ depending on thickness of fish fillets. To serve, top sea bass with fennel slaw.
Dark Chocolate Mousse with Raspberries
Serves 4
INGREDIENTS
1 16 oz. package silken tofu, drained
6 oz. bittersweet chocolate, finely chopped
1/4 cup unsweetened cocoa powder, Dutch-processed
1/2 cup water
1 tbs. brandy
1 tbs. espresso
1/2 cup sugar
1-1/4 tsp. chocolate shavings
1-1/2 cups fresh raspberries
PREPARATION
In a food processor or blender, puree the tofu until smooth. Place the chopped chocolate, cocoa powder, water, brandy, and espresso in a saucepan. Stir constantly over medium-low heat until melted and smooth. Remove from heat and mix in 1/2 cup sugar. Stir until smooth. Add chocolate mixture to tofu and puree until well blended. Spoon the mousse into individual serving dishes or one large serving dish. Cover and refrigerate for at least one hour. To serve, top with fresh raspberries and chocolate shavings.
For Petitto’s guest dates at Hilton Head Health: www.hhhealth.com
For more on Petitto: www.melissapetitto.com
To see a segment on Petitto, go to www.VogueTV.com, click on Channel Guide and click on Trendwatch.
January/February 2009
