Recipes

.......... Prelude to Spring: Sautéed Rockfish on a Palette of Green: This complete entrée gets its name from the combination of vegetables that create a palette of fresh green colors on the plate. David recommends adjusting the portions to meet your own tastes. .

Assemble by setting the rockfish on the plate just off center to one side. Place a generous spoonful of the artichoke pesto on top of the rockfish. Set a generous helping of the salad on the plate next to the rockfish. Finally, lean the asparagus on top across the salad and rockfish. If you wish, you may drizzle a little of the salad dressing around the rim of the plate.

Artichoke Pesto:

4-6 whole artichokes

2-3 slivers of preserved lemon slices (available at Whole Foods)

Equal parts white wine and water

Juice of two medium lemons

½ cup grated parmesan cheese

1 cup olive oil

Kosher salt and pepper to taste

2 pinches capers or to taste

Put equal parts white wine and water in saucepan to cover the artichokes. Boil for about 20 minutes, until very soft. Peel away skin until hearts are left. Roughly chop the artichoke hearts into pieces. Stir in remaining ingredients and chill. Adjust portions to taste.

Spring Green Salad:

Equal parts watercress and frisee lettuce

Fennel, sliced thinly

Equal parts freshly squeezed lime juice and olive oil

Kosher salt and freshly ground black pepper

Make dressing by mixing equal parts lime juice and olive oil. Season to taste with kosher salt and fresh ground pepper. Chill. Toss the watercress and frisee lettuce. Add the thinly sliced fennel. Just before serving, toss with chilled dressing.

Grilled Asparagus:

If desired, trim away tough ends of asparagus. Put a little oil on hot grill or asparagus to avoid sticking. Place asparagus on hot grill and cook to desired tenderness.

Sautéed Rockfish:

Filets of rockfish, cleaned

Butter

Kosher salt and freshly ground black pepper

On hot grill or in hot sauté pan, melt a little butter. Add rockfish filets and cook to desired doneness. Season to taste with kosher salt and freshly ground black pepper.

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