Sea Bass

Last night for dinner we had Sea Bass with Roasted Pepper Vinaigrette. Preparation started by roasting a red, yellow and orange bell pepper. They were then peeled and went into a vinaigrette made from olive oil, orange juice, chopped Italian parsley, lemon juice, garlic, cumin, salt, pepper and Tabasco Sauce.

The sea bass fillets were given a simple treatment of olive oil, salt and pepper before being grilled. I served this with a fried rice medley - I used leftover cooked rice which I warmed in a little olive oil flavored with a little garlic. I then added some of the grilled peppers, and leftover grilled onions from the pizza lunch, all chopped up, with some salt and pepper for seasoning. The rice was okay...I was really just wanting to use bits of leftovers.

The fish and vinaigrette were very good!

We ended our meal with Pineapple Skewers with Brown Butter and Orange Juice Glaze. The glaze was made in a saucepan by melting butter and cooking until it begins to turn brown, before adding brown sugar. Orange juice was stirred in along with some salt, pepper, and ground cloves. This was allowed to cook until reduced and syrupy. The syrup was removed from the heat before some fresh lemon juice went in to loosen up the sauce and the whole mixture went into a bowl to cool down. Meanwhile a fresh pineapple was cut into chunks and were tossed in the cooled sauce before going on skewers to be grilled. These were absolutely fabulous, the fresh pineapple with the sweet glaze with just a hint of the cloves just slightly confused our taste buds. I know we will be making this again!