Summer is a wonderful time for seafood and this recipe by Master Chef Robert Sturm (one of our favorites) is sure to perk-up your taste buds and impress any dinner guests. Enjoy!

Zesty Sea Bass By Master Chef Robert Sturm, Cara Operations, Ltd., Ontario, Canada

Made with:

Newfoundland Coldwater Shrimp, Canada

Virtually any kind of mild, white fish will work well with this recipe.


Step One


2 oz. Olive Oil

2 tbls. Shallots (minced)

1 tspn. Garlic (minced)

1 pinch Saffron

2 tbls. Red Bell Pepper (brunoise)

2 tbls. Celery (peeled, brunoise)

1 tbls. Carrot (brunoise)

4 tbls. Cilantro (chopped)

1 tbls. Parsley (chopped)

2 tbls. Tomato (brunoise)

12 oz. Spicy Tomato Juice

TT Salt
TT Pepper Mix Blend

Sweat shallots, garlic, saffron, bell pepper, celery and carrot in olive oil. Add tomato juice. Simmer 15 minutes. Stir in cilantro, parsley and tomato. Simmer additional 15 minutes. Season to taste. Reserve.


Step Two


6 oz. Spinach

2 tbls. Onion (1/4″ diced)

1 tbls. Butter

TT Salt

TT Pepper Blend

6 oz Filet of Sea bass

Vegetable Oil (as needed)

2 oz. of Shrimp

1 oz. Almonds (toasted)

1 Fresh Lemon

Sauté onions and spinach. Season to taste. Reserve. Season Sea Bass with oil and spices. Broil or sauté until done. Place spinach mix on plate. Top with sea bass. Garnish with warm shrimp and almonds. Garnish plate with vegetables. Napé sea bass, shrimp and vegetables with sauce. Squeeze lemon juice from fresh lemon on top of fish.