The Sexy Forever Recipe Bible (90 page)

Four 6-ounce sea bass fillets

Olive oil

Sea salt and freshly ground black pepper

2 large heads escarole, coarsely chopped

12
Candied Tomatoes

Preheat the broiler.

Brush the fish with a little olive oil and sprinkle with salt and pepper. Place the fish on a broiling pan and broil until golden brown and just cooked through the center, approximately 4 minutes per side. Cooking time will vary depending on the thickness of the fish.

Heat a large skillet or wok over high heat. Add a little olive oil and sauté the escarole until tender, about 4 minutes. Sprinkle with salt and pepper. Arrange on four plates. Place the sea bass on top of the escarole and top each piece of fish with 3 candied tomato halves.

SERVES 4

citrus pesto–encrusted fish

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 lemon

1 lime

4 tablespoons extra virgin olive oil

4 garlic cloves

¼ cup finely chopped flat-leaf parsley

¼ cup finely chopped fresh basil

1 large egg

Sea salt and freshly ground black pepper

Two 6-ounce fresh sea bass fillets

1 cup dry white wine (use chicken stock for Detox)

2 tablespoons (¼ stick) unsalted butter

Grate the zests of the lemon and the lime, being careful not to grate the bitter white pith. When finished, squeeze the lemon and lime juice into a bowl and set aside. Place the grated zest, 2 tablespoons of the olive oil, the garlic, parsley, and basil into a food processor. Blend until all the ingredients are finely chopped and well combined. You may need to scrape down the sides. (If you do not have a food processor, chop all the ingredients until very fine and combine.) Pour the mixture onto a plate and set aside.

Place the egg in a shallow bowl and lightly beat. Add salt and pepper. Dip the fish into the egg, then lay the fillets on the parsley mixture to coat. Turn over and coat the other side.

Place a skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil, then the fish, and sauté about 4 minutes per side. Remove the fish and set aside to keep warm.

Add the wine to the hot skillet and turn the heat up to high. Let the wine cook off for a couple of minutes, scraping the browned bits off the bottom of the pan to release the flavors. Add the lemon and lime juice. When the sauce has reduced by half, season with salt and pepper. Turn off the heat and add the butter, 1 tablespoon at a time, swirling until melted.

Serve the fish immediately, with the sauce poured over the top.

SERVES 2

pan-fried petrale sole with lemon butter and caper sauce

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

12 ounces petrale sole or Dover sole fillets

Sea salt and freshly ground black pepper

3 tablespoons olive oil

Juice from 1 lemon

3 tablespoons unsalted butter

1 tablespoon capers

Lemon wedges, for garnish

Season both sides of the fish with salt and pepper.

Heat a frying pan on medium-high heat. Add the olive oil to cover the bottom of the pan. When oil is hot, add the fish. Cook 2 to 3 minutes on each side, until fish is brown and crispy. Turn the fish over with a spatula and cook another 2 to 3 minutes on the other side.

Pour the lemon juice over the fish and remove from pan. Set aside. Add the butter and capers to the hot pan. Swirl the butter until melted, scraping any browned bits off the bottom of the pan. Spoon the butter sauce and capers over the fish and serve immediately with lemon wedges.

SERVES 2

pan-roasted sole with thyme butter sauce

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

THYME BUTTER SAUCE

1 shallot, thinly sliced

3 sprigs fresh thyme

5 black peppercorns

1 cup white wine (use chicken stock for Detox)

4 tablespoons (½ stick) unsalted butter

1 tablespoon chopped fresh thyme leaves

SOLE

12 ounces petrale sole or Dover sole fillets

Sea salt and freshly ground black pepper

3 tablespoons olive oil

For the sauce:
In a medium saucepan over medium heat, add the shallot, thyme sprigs, peppercorns, and wine. Cook until reduced by three-fourths, then lower the heat and add the butter. Whisk until melted. Strain through a sieve, then add the chopped thyme.

For the sole:
Season the fish with salt and pepper. In a medium sauté pan over high heat, add the oil, then add the fish and cook for 2 to 3 minutes on each side, until golden brown. Remove from the heat and place onto plates. Spoon the sauce over the top. Serve immediately.