Pan-Seared Chilean Sea Bass on Shiitake and Tomato Ragout

Ingredients

For the sea bass

• 6 3-oz Chilean sea bass fillets
• Juice from half a lemon
• White Worcestershire sauce, to taste
• 3 T olive oil
• Salt and pepper, to taste

Heat a saute pan over medium-high heat. Add oil. Sear sea bass on both sides, and finish cooking in oven (400 F) for 5 minutes.

For the ragout

• 3 T olive oil
• 1 1/2 T finely diced shallots
• 1/2 T finely diced garlic
• 8 ozs shiitake mushrooms, sliced
• 6 tomatoes, cut into quarters and sliced
• 1/4 cup white wine
• 1 1/4 cups white chicken stock
• 1 cup pearl pasta, cooked
• 1 1/2 T chives, short cut
• 1 T chopped parsley
• Salt and pepper to taste

Menu

Click on each to view recipe

CHILLED SPRING PEA SOUP

Suggested wine pairing: 2007 Domaine Bott-Geyl Les

Elements Riesling; Alsace, France

PAN SEARED CHILEAN SEA BASS ON SHIITAKE AND TOMATO RAGOUT

Suggested wine pairing: 2008 Bricco del Sole Chardonnay;

Langhe region, Piedmont, Italy

ROASTED RACKS OF SPRING LAMB, NORTHERN BEAN AND GREEN LENTIL MEDLEY, FRENCH BEANS WITH CARAMELIZED SHALLOTS

Suggested wine pairing: 2006 Stags' Leap Petite Syrah;

Napa Valley, California

WARM CHOCOLATE TRUFFLE CAKE WITH STRAWBERRY SALSA AND FIVE MINT ICE CREAM

Suggested wine pairing: Pacific Rim Framboise Raspberry

Dessert Wine; California