INGREDIENTS
Orzo Salad:
1 lb. orzo pasta
3 TBPS. cumin
1/2 cup of zucchini, small diced
l link of Andouille or Chorizo sausage, smoked and cut into small diced pieces
1/2 carrot, diced small
1 red pepper, diced small
1 green bell pepper, diced small
1/2 cup cilantro, chopped fine
3 TBPS. olive oil
Salt and pepper to taste
Mango Puree:
1 or 2 ripe mangos
1/2 cup sugar
1/4 cup water
DIRECTIONS
Boil orzo until soft.
Drain and shock with cold water; drain again.
Place pasta in a bowl, add the oil and mix thoroughly.
Add the remaining ingredients.
Serve warm or chilled.
Sea Bass:
Preheat oven to 400 degrees; pat fish dry.
Season fish with salt and pepper.
In a heavy bottom oven proof pan add enough oil to coat the bottom.
Heat to medium high and add the sea bass, skin side down first.
Once the fish begins to brown add 1 TBPS. of butter.
Place the pan in oven for 5 to 7 minutes, depending on thickness of fillets.
Serve with orzo salad and mango puree.
Mango Puree:
Place all ingredients in blender and puree as fine as possible.
Strain if necessary.
