Seared Sea Bass with Roasted Artichokes, Baby Beets, and Heirloom Tomato Vinaigrette Seasonal Recipe
A deliciously simple seafood recipe with seasonal vegetables from Cal-a-Vie.
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Ingredients
- 1 bunch baby candy stripe beets (roasted, peeled, and cut in half)
- 12 baby artichokes (trimmed, simmered, and cut in half)
- Micro greens
- 1 tbsp oil
- 1 tsp Dijon mustard
- ½ cup diced heirloom tomatoes
- 1 tbsp chopped shallots
- 1 cup diced kalamata olives
- ⅛ cup balsamic vinegar
- 1 tbsp capers, rinsed
- ½ cup extra virgin olive oil
- Salt
- pepper
- ½ tsp agave syrup
- Four 4 oz. pieces of sea bass
- 2 tbsp grape seed oil
- Salt to taste
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