Bass in Artichoke and Tomato Broth (From Epicurious)
**I haven't tried making the bass yet, but I had it at a friends and it was simply wonderful.
Provençal-inspired, this light, brothy seafood dish will have you wondering how something so delicious could be so easy to make.
Yield: Makes 4 servings
4 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1/3 cup dry white wine
1 (9-oz) package frozen artichoke hearts, thawed and drained
1 (15-oz) can stewed tomatoes
1/3 cup pitted brine-cured black olives such as Kalamata, chopped
2/3 cup water
1 1/4 teaspoons salt
1/2 teaspoon black pepper
4 (6- to 7-oz) black sea bass fillets (1/2 inch thick) with skin
1 tablespoon unsalted butter, cut into bits
1 teaspoon finely grated fresh orangezest
Cook onion in 2 tablespoons oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened and golden, about 6 minutes. Add garlic and cook, stirring, 1 minute. Add wine and boil 1 minute. Add artichoke hearts, tomatoes (including juice), olives, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a simmer, uncovered, stirring occasionally.
Meanwhile, pat fish dry and sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
Transfer sauce to a 13- by 9- by 2-inch (3-quart) glass or ceramic baking dish and arrange fish (without crowding) over sauce. Dot fish with butter and cover dish tightly with foil. Roast until fish is just opaque and cooked through, 12 to 14 minutes.
Meanwhile, stir together zest and remaining 2 tablespoons oil.
Transfer fish with vegetables and broth to shallow bowls and serve drizzled with orange oil.
Maple-Roasted Acorn Squash (cleanse)
- 2 acorn squash
- ½ tsp sea salt
- 3 tsp minced ginger
- 3 TB olive oil
- 2 TB maple syrup
- 4 TB chopped pecans
Heat oven to 400°. Slice a thin piece off both ends of the squash, then cut the squash in half. Scoop out the seeds. Smear the flesh with olive oil, then sprinkle salt, drizzle maple syrup and sprinkle with the ginger. Roast until nicely brown and tender, about 1 hour and 15 minutes. Add the pecans for the last 10 minutes. Do not undercook!
Winter Grain Bowl (cleanse)
*This recipe is excessively healthy and while the strange combination doesn't look very appetizing, all together it was quite good. Still, not for every palate.
- Roasted squash and root vegetables
- Barley (the barley groat is more nutritious than pearl barley)
- Sauteed kale
- Adzuki Beans
- Ginger Miso Lime Sauce
- 3 TB olive oil
- ¼ c water
- 1 TB ginger, grated
- 1 tsp maple syrup
- 3 TB light miso
- 1 clove crushed garlic or minced
- ¼ c fresh lime juice
- ½ tsp crushed red pepper
Salmon with Miso Sesame Glaze (cleanse)
**One of Chris's favorites...I was feeling nauseous at the time so I'm not the best judge.
- 12 oz Salmon fillet
- 3 TB pickle juice
- 1 TB olive oil
- ½ tsp ginger juice
- 2 TB miso
- 1 TB sesame seeds
- 1 clove garlic, minced
Blend together all ingredients except salmon. Cover salmon with sauce about an hour before cooking, refrigerate. In a skillet over medium heat add 1 TB olive oil and put salmon in, skin side down. Cook slowly, with the lid on. There will be no need to turn the fish. Cooking time is approximately 10-12 minutes.
Sesame Miso Maple Sauce (cleanse)
- 2 TB sesame oil
- 4 TB tahini
- 5 TB water
- 1 tsp grated orange zest
- 2 TB olive oil
- 4 TB miso
- 2 TB maple syrup
Blend everything together. (We used this on the rice and salmon whenever we made this meal.)
In case you were curious, here is some more info on the Cleanse...
CLEANSE RULES
