Cauliflower Puree, Roasted Asparagus, Pomegranate Reduction:

2 tablespoons peanut oil
4 1-inch-thick, center-cut striped bass fillets (6 ounces each), skin on
Kosher salt and freshly ground black pepper
3 to 4 tablespoons unsalted butter
Coarse sea salt
1/2 pound cauliflower florets, chopped (2 2/3 cups)
1 garlic clove, smashed
1/3 cup chicken broth
1/2 teaspoon salt
2 tablespoons heavy cream
1 teaspoon unsalted butter
10 Stalks Asparagus
4 Cups Pomegranate Juice (Reduced to 4 Tablespoons)

1. Heat the oil in a large skillet over medium heat until it slides easily across the pan. Dry the fillets thoroughly with paper towels, season them with kosher salt and pepper on both sides, then add them, skin-side down, to the skillet. Reduce the heat (the oil should sizzle, not sputter) and cook the fillets until the skins crisp, about 3 minutes. Turn the fillets and gently brown the other side, about 3 minutes more.

2. Add the butter. Continue cooking the fillets, turning them over once or twice (so that they brown evenly) and basting with the lightly browning butter. Cook until the fish is opaque, about 4 minutes more. Serve at once, drizzled with the browned butter and sprinkled with coarse sea salt.

3. Simmer cauliflower, garlic, broth, and salt in a small saucepan, covered, until cauliflower is very tender, about 10 minutes. Puree mixture with cream and butter in a food processor until smooth (use caution when blending hot liquids), or mash with a potato masher or a fork.

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Poached Lobster over Mango Salsa:
 
Ingredients

1 cooked lobster tail

For the mango salsa

1 very ripe Mango, peeled and diced
1/2 red onion, peeled and finely chopped
1 ripe medium avocado, peeled and diced
1/2 large red chili, deseeded and finely chopped
1/2 Cucumber, peeled, deseeded and finely chopped
1 tsp sunflower oil
1 limes, juice only
2 tbsp freshly chopped Cilantro

1. For the salsa: mix together all of the ingredients in a bowl. Season and then put a piece of cling film tightly over the surface of the salsa, followed by another piece over the bowl so that it doesn't discolor. Put in the fridge up to 1 day in advance.

2. Put a little mango salsa on a plate and top with a portion of lobster.

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Pan Seared Scallops
Tomato Fennel Risotto, Caviar Beurre Blanc

Yield: 2 portions

4 ea. U-10 Scallops
1 ea. Plum Tomato
2 Stalks Fennel
3 TBSP. Whole Butter
1 tsp. Caviar
2 Cloves Garlic
½ ea. Shallot
½ Cup Arborio Rice
1 ½ Cups Vegetable Stock
1 Cup White wine

Slice Garlic and shallots and sauté in pan on medium heat with a Tablespoon of butter..
Add Arborio rice and toast golden brown stirring constantly.
Add stock ½ cup at a time and reduce heat to low allowing rice to cook slowly, adding liquid until all is absorbed.  When finished set aside and cool.
Shave fennel very fine and dice the tomato making sure not to keep any seeds.
Sauté fennel and tomato, add risotto and let stand.
In a Smoking hot pan season scallops and add oil to pan, place scallops in pan.  Remove when golden brown on one side only.
Reduce wine and season with salt and pepper add a dash of heavy cream, add butter whisking rapidly. Remove from heat when butter is halfway incorporated and continue until it is all incorporated.
On a hot plate, place risotto and scallops over risotto and drizzle sauce over top.