Atlantic Black Sea Bass Recipe

Place enough water in a container to submerge the 4 artichoke hearts. Add the juice of 3 lemons and the lemon shells to the water. The citrus in the water will keep the artichokes from turning brown.

To trim the artichokes, hold an artichoke with the stem end toward you and pull off the very small bottom leaves. Working your way around the artichoke, bend the lower leaves back until they snap and break naturally, and then pull them off. Continue removing the tougher outer leaves until you reach the tender yellow inner leaves. Set the artichoke aside and repeat with the remaining artichokes.

Cut off the stems flush with the meaty artichoke bottom. As you work, rub the cut surface with a lemon half to keep the flesh from discoloring. Turn each artichoke on its side and cut off the top two-thirds of the artichoke, from its tips to where the meaty heart begins. Discard the trimmings. The remaining artichoke hearts should be 1 to 1 ½ inch high.

Hold an artichoke heart in your hand, stem end down. Using a sharp paring knife, trim the sides of the heart all around to remove the tough dark exterior -- this is easiest if you turn the artichoke while keeping the knife held in place. Then turn the artichoke stem side up and, working around the artichoke, trim the bottom of the heart at a 45-degree angle to remove all the dark green exposing the light flesh. Rub all cut portions with lemon. With a melon baller or a sharp spoon, scrape out the fuzzy choke, beginning at the outside and working toward the center of the heart. Give the heart a final check and trim away any remaining rough spots. Drop the heart into the lemon water and repeat with the remaining artichokes.

Preheat a small saucepot over medium-high heat. Add oil, shallot and garlic and reduce heat to low. Sauté for 2-3 minutes, stirring often. Try not to color shallot and garlic. Add artichokes, wine, and stock and bring to a boil. Reduce heat to a low simmer and cover. Cook for about 20-30 minutes or until artichokes are fork tender. Season with salt and let artichokes cool in the liquid. When cool enough to touch, quarter the artichokes and reserve in liquid.

Artichokes may be prepared ahead of time; they will keep 2-3 days in the refrigerator.

Combine tangerine juice, sugar, and vinegar in a small saucepot. Bring to a boil, then reduce to a low simmer. Reduce by three quarters and add oil. Keep warm until ready to use.

Preheat oven to 375 degrees. Trim the top and the bottom of each onion. Place the onions in a roasting pan, coat with olive oil and season with salt and pepper. Cover with foil and place in the oven for 20-30 minutes or until tender. Remove from oven let cool. Once cool enough to touch, peel off the outer lay of skin, leaving the tender flesh. Reserve for later use.

Bring a medium sized pot of salt water to a boil. Meanwhile, prepare a bowl of ice water and set aside. Once the water has come to a boil, add broccolini and cook for 2-3 minutes. Remove from water and transfer to bowl of ice water to cool. Once cool, remove from water and reserve for later.

Preheat a nonstick sauté pan over medium-high heat. Season bass with salt and pepper. Add oil to the sauté pan. Once the pan is hot, add filets, skin side down. (If the filet starts to bulge up, using a spatula, press down on the filet to flatten.) Reduce heat to low. Once skin side becomes golden brown and crisp (about 3-4 minutes), turn the filet over and cook for 1 minute. Remove filets and place on a plate lined with a paper towel. Keep warm.

Preheat a medium sauté pan over medium-high heat. Add one tablespoon olive oil and quartered artichokes and sauté for 1 minute. Then add broccolini and pearl onions. Sauté for 2-3 minutes and stir in parsley. Season with salt and pepper to taste.

Place 3-4 pieces broccolini in the center of a a large dinner plate, and then place 2 pieces of artichoke on both sides of the broccolini. Place pearl onions in the center on top of broccolini. Place one piece fish on top of pearl onions. Using a spoon, drizzle tangerine vinaigrette around fish. Repeat with remaining plates and serve.