Once again, we bought fresh-caught Sea Bass on the docks of the Channel Islands Farmers’ Market from Fresh Fish Fanatics. Its perfect snowy white flesh needed only a sprinkling of spices before going on the grill. John used Sunny Spain Seasoning and a bit of salt and grilled the fish over a medium flame for 5 minutes per side.
Clean and shell 1 pound of English Peas – these were fresh from our garden
Blanch in boiling water for 5 minutes, then strain.
In a medium skillet over medium heat, saute:
2 Tablespoons Olive Oil
1 Shallot, finely minced
2 slices Prosciutto, finely chopped – I used kitchen shears
When Shallots are softened, stir in Peas.
Add leaves from 2 stems of Thyme
Salt and Pepper, to taste
Continue to cook for 10 minutes, stirring often
|Ingredients in the blender ~ ready to whip!|
|California Brown Pelican swimming ~ Channel Islands Harbor, CA|