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Ingredients

4 each Fresh seabass fillets, 5 - 6 oz. each
as needed Chef Larry's Asian Spice (recipe follows)
as needed Olive oil
Chef Larry's Orange Tamarind Glaze for service (recipe follows)
Chef Larry's Scallion Oil for service (recipe follows)

For the Green Bean and Tomato Salad:

12 oz. Fresh green beans, cooked al dente, bias cut
1 1/2 cup Yellow tomato, peeled, seeded, julienne cut
1/2 cup Cherry or baby grape tomatoes, halved
1/4 cup Red onion, thinly sliced
8 – 10 each Large fresh basil leaves, chiffonade cut
Salt to season
Fresh ground black pepper to season
1 tbsp. Balsamic vinegar
1 tbsp. Red wine vinegar
1 tsp. Parsley, finely chopped
2/3 tsp. Dijon mustard
2/3 tsp. Sugar
1/3 cup Olive oil, extra virgin
Salt to taste
Fresh ground black pepper to taste

Method
Prepare Green Bean and Tomato Salad by combining vinegars, parsley, Dijon mustard and sugar together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Place greens, tomatoes, onion and basil in a bowl. Add dressing and toss. Season to taste with salt and fresh ground black pepper. Allow flavors to develop for 1 hour under refrigeration.

Prepare Chef Larry's Asian Spice, Orange Tamarind Glaze and Scallion Oil per recipes, reserve. Heat saute pan over medium high heat. Season seabass fillets with Chef Larry's Asian Spice. Add a small amount of olive to pan and add seasoned seabass fillets. Sear for 3 - 4 minutes on each side or until done. Remove seared seabass fillets, keeping warm. Portion Green Bean and Tomato Salad in the center of serving plates. Place seared seabass fillets over salad. Drizzle with Chef Larry's Orange Tamarind Glaze and Scallion Oil.

Makes 4 Servings

Chef Larry's Asian Spice
Ingredients

2/3 tsp. Cayenne pepper
1 tsp. Ground cloves
1 tsp. Curry powder
1 tsp. Ground ginger
1 tsp. Ground cinnamon
1/2 cup Paprika
2 tsp. Granulated garlic
1/4 cup Salt
1 tsp. Black pepper

Method
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.

Makes 1 cup

Chef Larry's Orange Tamarind Glaze
Ingredients

1 1/2 cup Orange juice
1/3 cup Tamarind puree or paste
1/4 cup Soy sauce
1/2 cup Brown sugar
1 tsp. Fresh ginger, peeled and grated
1/2 tsp. Garlic, chopped
1 each Scallion, minced
1/2 cup Tomato ketchup
1/4 cup Sake (Rice wine)
Fresh ground black pepper to taste

Method
Place orange juice, tamarind paste, soy sauce, brown sugar, pineapple, ginger and garlic in saucepan and bring to a simmer over medium heat. Reduce heat and stir in tomato ketchup, scallions and Sake. Continue to simmer over low heat for 25 minutes, stirring constantly to avoid scorching. Season with pepper and remove from heat. Cool sauce and store under refrigeration until needed.

Makes 1 pint

Chef Larry's Scallion Oil
Ingredients

2/3 cup Scallions, rough chopped
1/4 cup (packed) Fresh parsley, stems removed
1 tsp. Garlic, minced
pinch Red chili flakes
2/3 cup Olive oil
Salt to season
Fresh ground black pepper to season

Method
Place ingredients in a blender or food processor. Puree until smooth. Line strainer with cheesecloth and place over a bowl. Pour puree into strainer and allow oil to drip into bowl. Do not push through. Place oil in squeeze bottle for use.

Makes 1 cup