YEILD =four servings

Quinoa
1cup Quinoa
1/2 cup Orange
1 cup Water

Combine the Quinoa with the liquids and bring mixture to a boil.
Turn heat down to a simmer.
When almost all of the liquid has been absorbed, remove from the heat.
Cover and allow to stand at room temperature until the remainder of the
liquid has been absorbed.

While the Quinoa finishes, prepare your vegetables. You want about
a 1/4 cup of each of the following, diced fine (about 1/8” cubes)
so that when they are combined with the Quinoa, the vegetables
are not too much larger than the cooked grains:
Cucumber, diced
Red Pepper, diced
Yellow Pepper, diced
Currants
Pinenuts, Toasted
Mint, Chopped
Red Onion, Minced

When the Quinoa is finished, add the diced vegetables along with
the juice of about one lemon and about a 1/8 cup of olive oil. You
want to balance the acid with the oil so do this to your taste. The
oil and lemon will give the Quinoa added flavor as well as body.
Now finish with a little salt and pepper to taste. Hold this mixture
at room temperature until ready to serve.

Herb Salad
This is approximate, you want a nice little pile of herbs on each portion.
3 Basil Leaves
6 Flat Parsley Leaves
6 Chervil Sprigs
6-8 Tarragon Leaves
6-8 Dill Sprigs
1 Tbsp Orange Zest
Combine, and save for plating. Just before plating, toss with a little
olive oil and salt to dress the salad.

Carrot Oil
1 cup Carrot Juice
1/2 cup Canola oil
Reduce carrot juice in small saucepan until thick-
about 1/4 cup of oil should remain.
Strain juice through cheesecloth or chinois, then
hand whisk to light emulsion. Transfer to fresh container.

Orange Oil
1 cup Orange juice
1/2 cup Canola oil
Reduce orange juice in small saucepan until thick-
about 1/4 cup of oil should remain.
Strain juice through cheesecloth or chinois, then
hand whisk to light emulsion. Transfer to fresh container.

Seared Sea Bass
Preheat your oven to 475- 500 F.
For the sea bass, you’ll need four 8 oz. portions of very
fresh sea bass patted dry to remove any excess
moisture. Then sprinkle with salt and pepper.
In the meantime, be heating a couple tablespoons
of olive oil in a heavy nonstick saute pan on the
stove. Be sure the pan is very hot (and if you have
a hood over your stove, turn it on as this method of
searing the fish can get a little smoky.) Then carefully
place the bass in the hot oil. Quickly sear one side of
the bass until golden caramel color. Then turn each
piece over and place the pan in the oven to finish
cooking. The fish should be firm to the touch when
finished but not dry. (A trick to judging firmness is
to make a semi tight fist with your hand. The area
between the base of your thumb and your first
knuckle will be about the correct firmness for
the fish.)

To plate this dish:
Place a small pile of your Quinoa salad in the center
of each plate, now place a portion of sea bass on
each pile. Top the fish with a small pile of your herb
salad. To finish the plate, spoon a couple thin lines of
each of your carrot and orange oils around the plate.
Enjoy…