LCBO Food & Drink Holiday 2017

BASICS  DATES WITH DESTINY

SEARED Sea Bass WITH DATE SALSA

¼ tsp (1 mL) ground cardamom ¼ tsp (1 mL) ground ginger Pinch chili flakes Salt to taste 4 sea bass fillets, each 6 oz (175 g) Salt and freshly ground pepper 2 tbsp (30 mL) olive oil

Mediterranean sea bass or snapper works well for this recipe but the skin must be retained. The fragrant date salsa gives an exotic touch to the fish. Scrape the fish skin with the back of a knife to make sure it is dry enough to sear properly. DATE SALSA 1 cup (250 mL) chopped dates ½ cup (125 mL) chopped pistachios ¼ cup (60 mL) freshly squeezed orange juice

fry until golden and crisp, about 1½ to 2 min- utes. Flip gently and fry on second side until just cooked and golden, about 1 minute. Fish should look translucent. 3 Top fish with salsa and serve with Escarole Salad (recipe on page 244). Serves 4 WHAT TO SERVE Vineland Estates Dry Riesling VQA LCBO 167551, $14.95 Château de Montgueret Crémant de Loire Brut LCBO 217760, $19.95

1 Combine dates, pistachios, orange juice, mint, shallot, orange zest, allspice, cinnamon, pepper, cardamom, ginger and chili flakes. Add salt to taste. Set aside. 2 Pat bass fillets dry with paper towel, season with salt and pepper. Heat a nonstick skillet over high heat. Add oil and heat until sim- mering. Add bass fillets, skin-side down and

2 tbsp (30 mL) slivered mint 1 tbsp (15 mL) minced shallot 1 tsp (5 mL) grated orange zest ½ tsp (2 mL) ground allspice ½ tsp (2 mL) cinnamon ½ tsp (2 mL) ground pepper

80  FOOD & DRI NK HOLIDAY 2017