Saffron and Sea Bass

"Don't crowd the mushrooms, they won't brown." The string of pearls adorning Julia Child's neck never overshadowed the far more precious pearls of wisdom the legend dispensed on her iconic television show.

I am a bit of a fungi enthusiast.  Shitake, portabella, crimini...i love them all.  Mushrooms are one of the few staples my nearly barren refrigerator is never without and nicely browned mushrooms are a key component of today's dish.

Food funds were really limited this week, as evidenced by my emergence from Whole Foods grasping a solitary shallot and a slender vial of saffron.  And yet this evening's dinner was surprisingly elegant for a meal dictated by the limited contents of my fridge.

Friends caught me a large black sea bass on a recent deep sea fishing expedition off the coast of Hyannis.  I prefer black sea bass to the chilean variety.  Chilean sea bass is really just a euphemism for tooth fish (behold...scary isn't it?)

enjoy!

xx


Pan Seared Sea Bass with Saffron Sauce

1 tbsp shallots, finely chopped
1 tsp garlic
1 large crimini mushroom, sliced thin
a pinch of saffron
a pinch of salt
1/3 tsp tomato powder
1/3 tsp dried parsely
1/3 tsp red pepper flakes
1/4 cup white wine
1/4 cup half and half
1 tbsp olive oil
2 medium sea bass filets

Brown mushrooms in olive oil over medium heat.  Add shallots and garlic.  Add liquid when shallots are caramelized.  Add saffron and whisk until the sauce takes on a vivid color.  Add spices and simmer.

Cook sea bass filets in olive oil pan searing over medium heat for 2-3 minutes on each side.  Serve with saffron sauce over wilted spinach.