A Journey of Taste, the first cookbook from Mii amo, the award-winning destination spa at Sedona’s Enchantment Resort, is now available. Whether it’s a casual gathering or a festive celebration, the dishes here, including Tuscan White Bean Spread with grilled pita bread, Grilled Sea Bass with Orzo Primavera and Saffron Broth, and Fresh Fruit Tart, are definite crowd pleasers. Your guests will thank you for sharing “Intelligent Cuisine” with them, hailing you as a smart cook who entertains with high style but lower fat and calories.
Spring Dinner Menu:
– Tuscan White Bean Spread with grilled pita bread
– Grilled Sea Bass with Orzo Primavera and Saffron Broth
– Fresh Fruit Tart
Grilled Sea Bass with Orzo Primavera and Saffron Broth, A Journey of Taste:
This colorful entrée is made even more irresistible by a shower of fragrant saffron broth ladled over the top just before serving. The plate is then finished off with steamed broccolini and baby carrots.
Grilled Sea Bass:
1 C Saffron Broth (recipe follows)
1 C uncooked orzo (rice-shaped pasta)
3 t. olive oil, divided
3 T finely chopped red onion
1 T finely chopped celery
1 T finely chopped carrot
1 T finely chopped red bell pepper
4 sea bass or other firm-fleshed whole fish fillets, about 4 ounces each
1 1/2 T thinly sliced fresh chives
Salt and freshly ground pepper
Bring a medium pot of salted water to a boil over high heat. Add the orzo and cook until tender yet still firm to the bite, 8 to 10 minutes. Drain in a colander and rinse with cold running water.
In a medium sauté pan, heat 2 teaspoons of the olive oil over medium heat. Add the onion, celery, carrot and bell pepper. Cook, stirring, until softened but not browned, about 3 minutes. Stir in the orzo. Cover off the heat to keep warm.
Heat a stovetop grill or cast iron skillet over medium-high heat until hot. Rub the fish fillets with the remaining 1 teaspoon oil and season with salt and pepper. Cook, turning once, until nicely browned on the outside and just opaque throughout, 6 to 10 minutes total.
Stir the chives into the orzo. Mound one fourth of the orzo in the center of each of four warm large shallow soup bowls or dinner plates. Top each portion with a fillet and drizzle with 1/4 cup of the Saffron Broth. Serve at once. Provides service for 4.