Pistachio Almond Crust

1/2 cup pistachios, shelled

1/4 cup sliced almonds, blanched

1 tsp. curry powder

1 tsp. ground cumin

1/2 tsp. ground white pepper

1/4 tsp. kosher salt

Place all ingredients in food processor. Pulse until coarse, about 20 seconds. Remove. Set aside.

Wild Striped Bass

6- 7 oz. wild striped bass fillets, scaled, skin on, pin bone out

2 Tbsp. olive oil

Place pistachio almond crust on cookie sheet. Coat flesh side of bass fillet only. Heat olive oil in hot skillet over medium heat. Pan fry coated side of bass until golden brown, approximately 1 minute. Flip over. Cook to medium rare. Remove from skillet. Set aside.

Avocado Butter

2 Tbsp. unsalted butter, softened

3/4 cup ripe avocado

2 Tbsp. chopped fresh cilantro

2 cloves garlic cloves, minced

1 lime, juiced

dash Tabasco

to taste sea salt and freshly ground black pepper

Whip butter in small mixing bowl until soft and creamy. In separate bowl, blend avocado, cilantro, and garlic. Add lime juice, salt, pepper, and Tabasco. Combine well with butter.

Fennel Grapefruit Salad

1 large fennel bulb, halved

6 medium shiitake mushrooms, stemmed

2 pink grapefruit, cut into segments

2 belgian endive, cut into 8 wedges, lengthwise

1 cup cucumber, peeled, seeded, diced

1/4 cup roasted bell peppers, diced

1 lime, juiced

2 Tbsp. brown rice vinegar

1 Tbsp. chopped scallions

1 Tbsp. chopped mint

pinch ground star anise

pinch cayenne pepper

to taste sea salt and freshly ground black pepper

On hot grill, charbroil fennel and shiitake mushrooms approximately 2 minutes. Cut fennel and shitake mushrooms into thin slices. Set aside. Cool. Gently toss with remaining ingredients. Season to taste with sea salt and freshly ground black pepper.

Presentation

1/2 cup arugula sprouts

2 Tbsp. pumpkin seed oil

Place salad in center of large serving plate. Top with bass. Spoon avocado butter atop bass. Garnish with arugula sprouts. Drizzle plate with pumpkin seed oil.