The Classy Culinarian

Topping:

1 Pint Cherry Tomatoes | 1/2 Small Red Onion, finely chopped | 4 Anchovy Fillets, finely chopped | 2 TBsp Capers | 2 TBsp Red Wine Vinegar | 2 Tbsp EV Olive Oil | 1 tsp Dried Oregano 

Puree:

3 TBsp Unsalted Butter | 1 Small Onion, finely diced | 1 Clove Garlic, minced | 1 Thyme Sprig | Two 15oz Cans Cannellini Beans, drained & rinsed | 1 Cup Low Sodium Chicken Broth | Salt & Pepper

Fish:

4 Pieces Sea Bass | 1/2 TBsp Salted Butter | 1/2 TBsp EV Olive Oil | Kosher Salt & Coarse Ground Pepper | Pine nuts and Fresh Oregano to garnish

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Step One:

In Aluminum Pan, toss tomatoes, red onion, anchovies, capers, vinegar, olive oil and oregano. Roast uncovered on closed hot grill until tomatoes are blistered. Stirring twice.

Step Two:

In medium saucepan, melt butter. Add onion, garlic and thyme sprig. Cook until onion is softened. Add beans and broth. Simmer until broth is reduced by half. 

In meantime, in nonstick or saintless steel skillet heat 1/2 TBsp butter and 1/2 TBsp olive oil. Over moderate heat cook fish 6 minutes per side.

Step Three:

Disgard Thyme sprig from bean mixture and puree in blender.

Step Four:

Grilled Popcorn | I’m a picky popcorn person and grilled is the best way I’ve ever made it at home.

GRILLED POPCORN

Preheat Grill to 500

1 Tablespoon Vegetable Oil

1/4 Cup Orville Redenbacher Kernels