Sea Bass with Raisin Butter and Radicchio Slaw

Ease of Preparation: Medium.

Yield:   4 servings.

Radicchio Slaw

Ingredients:

2 heads of radicchio, julienned

2 carrots, julienned

¼ cup (60ml) chopped green onion

2 tablespoons (30ml) chopped fresh tarragon

¼ cup (60ml) olive oil

1 tablespoon (15ml) Dijon mustard

2 tablespoons (30ml) sherry vinegar

2 tablespoons (30ml) maple syrup

Salt and pepper

Method:

In a large mixing bowl, combine radicchio, carrots, green onions and tarragon.

In a separate mixing bowl, whisk together olive oil, mustard, vinegar and maple syrup.

Once emulsified, pour dressing over the radicchio mixture.

Season with salt and pepper.

Toss all ingredients together until the slaw is properly coated with the dressing.

Reserve for plating.

Sea Bass with Raisin Butter

Ingredients:

½ cup (120ml) butter, at room temperature

½ cup (120ml) golden raisins, soaked and chopped

2 tablespoons (30ml) finely chopped chives

Salt and pepper

2 tablespoons (30ml) olive oil

4 portions (5oz. or 150g each) of sea bass, skinless

Radicchio slaw (see recipe)

Method:

Preheat oven to 400 degrees.

In a mixing bowl, mix together butter, raisins and chives.

Season butter with salt and pepper, and mix until properly combined.

Heat oil in a large skillet over medium-high heat.

Season fish with salt and pepper.

Place fish in hot oil and cook for 3-4 minutes or until golden brown.

Flip and cook for 1-2 minutes, then remove from hot pan.

Place fish on a baking dish.

Top each piece of seared fish with equal amounts of the raisin butter, and spread evenly.

Place baking dish in the oven and cook for 5-6 minutes, or until butter has melted and fish is slightly firm.

Remove fish from the oven and serve immediately with radicchio slaw on the side.