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Venetian Stone Bass

Venetian Stone Bass


  • 6 oz Stone Bass Fillet, Skin On, Pin-Boned
  • 1 oz Almond, Sliced, Blanched, Raw
  • ½ oz Dijon Mustard
  • 1 oz Extra Virgin Olive Oil
  • 3 oz Anise Fennel
  • 2 oz Jumbo Red Onion
  • 6 oz Blood Orange
  • 4 oz Garbanzo Beans (Chickpea)


  1. Pat dry the fish and lightly salt and pepper. Combine ½ the olive oil with the mustard, add a pinch of sugar, brush on the fish. Place the almonds on top of the fish.
  2. Thinly slice the fennel, red onion, combine with the entire peeled and segmented orange. Toss with remaining olive oil salt and pepper to taste to form a salad. Heat the garbanzo beans in a pan.
  3. Cook the fish on a buttered pan in 375°F oven for 10–12 minutes. The almonds will be golden brown. Place the heated garbanzo beans in center of plate. Lay the fish over the beans.
  4. Finish with the onion fennel blood orange salad on top.

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