Chef: Avner Samuel, Aurora

1. Pacific Black Sea Bass
Pan-sear skin side down in hot olive oil and finish in hot oven for three minutes

2. Purple Potatoes

Pan-roast purple fingerling potatoes in clarified butter

3. Green Asparagus Spears

Julienne and then saute in very hot oil for one minute

4. Finishing Touch

Assemble plate with all products listed above and finish with basil olive oil and piment d’espelette oil

5. Israeli Couscous

Roast in red beet juice

6. Hearts of Palm

Roast in brown butter and serve over Israeli couscous

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Eat This Now: Pacific Black Sea Bass With Roasted Hearts of Palm and Green Asparagus

Chef: Avner Samuel, Aurora

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