Chilean Sea Bass is the filet mignon of fish! This recipe will surely please your taste buds, plus it offers another option for anyone trying to steer clear of red meats.

Pan Roasting is how professional chefs cook all the time but how many of you have heard of this technique or pan roast at home? Before you start this recipe, we recommend you read some tips on Pan Roasting. It provides you with some great tips and suggestions to help understand how pan roasting works and why it is a popular cooking method with professional chefs.

What you’ll need:

• 3/4 cup dry white wine
• 3 tablespoons chopped shallot
• 2 tablespoons fresh lemon juice
• 1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces
• 1 1/2 tablespoons chopped fresh dill, plus more as a garnish
• Salt and Pepper (to taste)
• 2 tablespoons canola oil
• 2 filets of sea bass (approximately 8 oz. each)

Instructions:

1. Prepare all ingredients before starting. This way you’re not scrambling around chopping something while the rest of the meal is overcooking.
2. Start by chopping the fresh dill and shallots
3. Preheat your oven to 450°F.
4. Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes.
5. Reduce heat to low & add butter 1 piece at a time, whisking until melted before adding more.
6. Remove pan from heat and stir in fresh dill.
7. Season sauce to taste with salt and pepper.
8. In an oven proof sauté (fry) pan, heat the canola oil until it’s so hot it’s about to smoke. Be careful around this hot oil!
9. Season the filets with salt and pepper and add to the hot pan.
   For filets with skin: Start cooking filets skin side down for approximately 5 minutes until the skin is nice and crispy. Then, flip them over for 30 seconds, transfer them into a 450° oven and roast them for about 3-4 minutes.
   For skinless filets: Cook them on one side for about 5 to 6 minutes and flip them over for another 2 minutes before transferring to the oven for 3 to 4 minutes.
   **This method should result in plump, moist, and tender filets, but you may want to experiment with these times because there are so many variables that can go into any recipe. Type of pan, thickness of fish, stove’s btu’s, oven temperature, pan temperature, type of oil… All of these factors go into cooking times and cannot be accounted for in a recipe. Using your senses and experience are vital for any recipe to work. Tom Manno’s rule of thumb: For every inch of thickness, cook fish  for 10 minutes total at 425-450 degrees on the grill or in the oven.
10. On warm plates (Try pre-heating them in the microwave for about 2 minutes), top the pan roasted filet with the Lemon Dill Sauce. Sprinkle a little of the extra chopped dill on top and serve with wild rice, green beans, and a wonderful, dry Italian white wine.

A light, quick dish that’s full of flavor. This couscous combines the sweetness of dried fruit with the smoky salty flavors of cumin and curry powder. Perfect as a side dish with fish or chicken but can also stand on its own as a healthy, satisfying entree. See the recipe here.

With 2013 on the horizon, it’s time to start making plans for New Year’s Eve—if you haven’t already done so! Ring in the New Year with a great Champagne or Sparkling Wine from Straub’s. Here are some of our favorites:

Spectacular Sparkling Wines

Domaine Saint Vincent Brut Sparkling

Using the méthode champenoise, this entry-level sparkling wine is surprisingly close to the real deal. Displaying a fine mousse—the mark of well-made wine—and bright fruit notes, Domaine Saint-Vincent is balanced by a subtle, nutty & yeasty note. On sale December 24-31, $10.99, 750 mL.

Saint Hilaire Brut (Blanquette de Limoux)

France’s oldest sparkling wine was developed more than a century before champagne by the Benedictine Monks of the Abbey of Saint-Hilaire in the Southern foothills of Limoux. Fresh, Lively, Crisp and Dry. Robert Parker of The Wine Advocate says it’s “similar to top quality non-vintage champagne at one third the price.” $13.99, 750 mL.

La Marca Prosecco

Awarded a 90 point rating from Wine Spectator! A delicate, well balanced Prosecco showing a good blend of baked apple, sour lemon & grapefruit, with a light creamy mineral texture on the palate. $15.79, 750 mL.

Freixenet Cordon Negro Brut

Awarded an 87 point rating from Wine Enthusiast Magazine! Often referred to as the “Black Bottle Bubbly,” Cordon Negro Brut is Freixenet’s most popular cava. It is crisp, clean and well balanced with a medium body and a palate of apple, pear and bright citrus flavors. This sparkling wine ends with a smooth, moderately long finish and a crisp touch of ginger. $13.49, 750 mL.

The Real Deal from Champagne, France

Veuve Clicquot Brut Champagne

Awarded a 92 point rating from Wine Spectator! The high proportion of priceless reserve wines used to create this cuvée ensures the continuity of this prized champagne from Veuve Clicquot. Tightly knit, focused by racy acidity and a streak of minerality, this offers subtle notes of white peach, anise, biscuit and kumquat. The refined finish echoes a smoky note. $61.99, 750 mL.

Don’t Forget the Kids!

Martinelli Sparkling Juices

Great for bubbly drinkers of all ages and those who wish to celebrate responsibly! Corked and foil wrapped in traditional bottles, Martinelli Sparkling Juices have all of the flavor and fun of champagne without the alcohol. $4.59, 25.4 oz. (On sale 2/$6 December 24-31, plus get one 25.4 oz. bottle FREE December 28-31 when you like us on Facebook!)

Pairing ideas…

Wild Hibiscus Flowers

See our blog on sophisticated drink decorations and easy hors d’oeuvres for your New Year’s celebrations!

**Check with stores for current pricing and availability.**

As you plan your holiday celebrations, check out what Wild Hibiscus Flowers have to offer! These versatile dessert toppers, hors d’oeuvres, and drink decorations look sophisticated and taste like a mix of raspberries & rhubarb. Each 8.8 oz jar comes with approximately 11 flowers and 100% natural syrup. Think outside the jar with these party themed ideas:


WILD HIBISCUS ROYALE

This drink was first served at the legendary Dorchestor Hotel London in 2006, where it remains the most popular Champagne cocktail on the menu. Decadent, divine & oh so classy… a new classic is born!

Wild Hibiscus Flower Garnish
¼ oz natural rose water
2/3 oz Wild Hibiscus Syrup
Mint
Champagne

• Muddle mint in the champagne flute & discard (squash some leaves around inside the glass)
• Place Wild Hibiscus Flower in bottom of glass & stand upright
• Add rose water & some bruised torn mint pieces
• Top with Champagne
• Pour in the Hibiscus syrup which will graduate from crimson at the bottom to light pink at the top
  **Tip: pour syrup in first for a layered effect

The flower will sit in the bottom of the champagne flute and slowly open up over 3-4 minutes.

WILD HIBISCUS CHAMPAGNE JELLIES

A perfect, simple, very adult and absolutely gorgeous dessert for your next dinner party! Your guests will never know how simple this is, and you will seem like an Iron Chef!

1 jar Wild Hibiscus Flowers in Syrup
2/3 cups sparkling wine (the half empty bottle of bubbly left in the fridge is great for this recipe)
½ cup water
5 gelatin leaves or 3 teaspoons gelatin powder
Whipped cream, dark chocolate curls & maraschino cherries for garnishing

• Add sparkling wine to a mixing bowl
• Pour ½ cup of the Hibiscus syrup (no flowers) into the wine.
• In a small saucepan over low heat, warm water & dissolve gelatin. Do not boil
• Pour into the wine through a sieve & mix through
• Place a Wild Hibiscus Flower into 6-7 champagne flutes or fancy glasses & fill 2/3 of the glass with the jelly mix.
• Refrigerate overnight to set (the flowers will set in all sorts of crazy positions)
• Top with whipped cream, maraschino cherry (preferably with stems) & dark chocolate pieces.
  **Tips: Curl dark chocolate by warming slightly & using a potato peeler. Canned whipped cream works great for decorating.

WILD HIBISCUS WITH GOAT CHEESE

These Wild Hibiscus Flowers filled with fresh chevre are an instant hit! Better yet, they’re so easy to make. Just roll soft goat cheese into a small ball, stuff it into the flower, and finish with a garnish of chive!