INGREDIENTS

INSTRUCTIONS

Preheat oven to 500 degrees.  Heat olive oil in a medium saute pan over
medium high heat. When hot,  sear fish skin side down. Saute for a
couple of minutes, add some  whole butter to pan and place in 500
degrees oven to finish, don't  turn fish onto flesh side. This process
should take 5 to 8 minutes,  depending on the thickness of the fillets.
Make sure the pan is oven  proof, if not transfer fish to a baking
sheet.  For the asparagus, break them near the bottom at the natural
breaking  point. Add to heavily salted boiling water and cook until
tender,  drain and finish in a saute pan with whole butter.  For the
beurre blanc, place the shallots and white wine in saucepan  and sweat
the shallots. Add the butter a little at a time whisking  constantly.
When all of the butter is incorporated, whisk in the  heavy cream.
Finish with sweet port.  Place the black bass in the middle of the
plate, mound the asparagus  on top of the fish, nap with beurre blanc,
and garnish with chervil  and chives.  Converted by MC_Buster.  Per
serving: 2414 Calories (kcal); 267g Total Fat; (98% calories from
fat); 3g Protein; 4g Carbohydrate; 579mg Cholesterol; 270mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
53 1/2 Fat; 0 Other Carbohydrates  Recipe by: COOKING LIVE PRIMETIME
SHOW # CP0017  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 312
Calories From Fat: 252
Total Fat: 28.6g
Cholesterol: 81.6mg
Sodium: 13.1mg
Potassium: 102.2mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: <1g
Protein: <1g