Ingredients

4 Sea Bass fillets, fresh, 5 oz. each
1 tsp. Shallot, minced
2 tsp. Cilantro, minced
1/4 cup Orange Juice
1 tsp. Curry powder
2 tbsp. Olive oil
Salt to season
Fresh ground black pepper to season
1/3 cup Flour
Cooking oil as needed
6 oz. Spring lettuces
1/4 cup Chef Larry's Balsamic Vinaigrette (recipe follows)
14 Asparagus spears, cooked
4 Cherry tomatoes, halved
4 Baby yellow pear tomatoes, halved
Chives, minced for service

Method
Place Sea Bass fillets in a shallow, non-reactive container. Combine shallot, cilantro, orange juice and curry powder. Season with salt and fresh ground black pepper and mix well. Pour mixture over Sea Bass fillets and marinate for 1 hour under refrigeration. Prepare Chef Larry's Balsamic Vinaigrette per recipe, reserve. Remove Sea Bass fillets from marinade and drain well.

Heat a sauté pan over medium heat. Lightly dredge marinated Sea Bass fillets in flour. Add a small amount of cooking oil to pan. Add Sea Bass fillets and cook for 4 - 5 minutes per side or until done. Remove and reserve. Portion asparagus spears, cherry and yellow pear tomatoes in the center of the serving plates.

Place cooked Sea Bass fillets over asparagus. Dress Spring lettuces lightly with Chef Larry's Balsamic Vinaigrette and toss gently. Place a small mound of dressed greens over Sea Bass. Garnish with minced chives. Serve immediately.

Chef Larry's Notes
Any firm flesh white fish may be substituted in this recipe.

Makes 4 Servings

Chef Larry's Balsamic Vinaigrette
Ingredients

1/4 cup Balsamic vinegar
1 tsp. Chives, minced
1 tsp. Parsley, finely chopped
1/2 tsp. Dijon mustard
1/4 tsp. Sugar
3/4 cup Olive oil, extra virgin
Salt to taste
Fresh ground black pepper to taste

Method
Whisk balsamic vinegar, chives, parsley and Dijon mustard together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed. Whisk before each use.

Makes 6-8 Servings