Bass Dinner

Bass and Mushrooms (Serves 2)


12 oz. bass or halibut (any firm, fleshed fish will work)

4 oz. oyster mushrooms


  1. Pre-heat oven to 400 degrees.

  2. Pat the skin side of fish fry and season with salt and pepper.

  3. Heat 2 tablespoons of oil non-stick sauté pan over medium heat until it just starts to smoke.

  4. Add the fish skin-side down and fry for 2 minutes or until skin starts to crisp flip the fish add the mushrooms and finish in the oven for five minutes.

Vadouvan spice


3 medium onions

12 garlic cloves

2.5 T. curry powder

1 t. ground cardamom

1 t. ground mustard seed

1 T. salt and pepper


  1. Pulse garlic and onions in a food processor until roughly chopped.

  2. Add remaining ingredients and sauté until soft and translucent.

  3. Bake in oven at 350 until mixture is very dry (approximately 1 hour).

  4. Store in a cool dry place. Yields 1 cup.



2 cups rice

4 cups water


  1. Place rice and water in a pot and bring to a boil.

  2. Once at a boil reduce heat to low and simmer covered for 25 minutes. Remove from heat and let sit covered for 5 minutes.



1 cup cream

1 cup water

1/2 head of cauliflower cut into small pieces

2 T. Vadouvan spice


  1. Place cauliflower, water, and cream into a pot and cook until cauliflower is soft.

  2. Strain, reserving the liquid.

  3. Place cauliflower in a blender and, while running slowly, add the liquid until a smooth puree is achieved.

  4. While still running, add Vadouvan and salt to taste.