Prepare the Bell Peppers, Coulis and Sake.
2 bell peppers, roasted, peeled and seeded
3 Tbsp olive oil
2 Tbsp Champagne vinegar
2 Tbsp Japanese sake
2 cloves garlic, peeled
1/4 cup chicken stock
Salt and pepper
1. Place peppers in a blender along with chicken stock, vinegar, sake and
garlic
2. Blend until smooth
3. While machine is still running, add the remaining olive oil, salt and
pepper to taste
4. Can be served at room temperature
Striped Bass Ingredients
2 pieces of 6 to 8 oz boneless filets of striped bass
2 Tbsp extra virgin olive oil
2 basil leaves, chopped
1 sprig of thyme, chopped
1 to 2 stems of chives, chopped
Salt and pepper
1. Combine olive oil, chopped fresh herbs, salt and pepper and rub over the
fish
2. Marinade while heating the grill.
3. Wipe the grill with olive oil several times
4. Grill both sides until cooked through
1. Pour the coulis on the center of the dinner plate
Optional:
Add some fresh baby spinach, arugula or other seasonal
vegetables on top of the coulis
2. Place the fish on top
Optional:
Add a touch of fresh sweet basil on the fish for a nice
aroma and presentation.
3. Serve and enjoy
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