Pan Roasted Sea Bass with Punjab Eggplant and Basil Oil

• 2 lbs Fresh Sea Bass fillets or other firm-fleshed fish
• ½ cup Cilantro leaves, coarsely chopped
• 2 3/4 cup Olive oil
• 1 Lime juice and zest
• 1 bunch Fresh Basil leaves
• Kosher Salt, to taste
• Ground fresh black Tellicherry peppercorns, to taste
• 2 Medium Eggplants, halved lengthwise
• 1 Shallot, minced
• 2 cloves of garlic
• ¼ cup chopped Spanish onion
• 2 tsp Tomato paste
• ½ tbsp Turmeric
• ½ tbsp Sanaam Chili peppers, crushed (substitute cayenne pepper)
• ½ tbsp Coriander
• 1 tbsp Fresh Thyme leaves
• ½ tbsp Sumac (Middle Eastern spice)
• 1 Zucchini, sliced thinly lengthwise
• 8 tbsp Verjus
• 1 cup Heirloom cherry and grape tomatoes, halved

Portion the fish into 4 manageable sized pieces and marinate in half of the cilantro leaves, ¼ cup olive oil, the lime juice and zest.  Place fish with marinade into a Ziploc baggy, press out the air and seal.  Place in the refrigerator for one hour.

Pick basil leaves discarding stems.  Fill a large sauce pan half-way with water & pinch of salt and bring to a vigorous boil.  Prepare a bowl with ice and water next to the stove.  Place basil leaves in boiling water for 15 seconds or until fully green and wilted - quickly remove to ice water and quick chill for 2 minutes.  Remove basil from ice water and squeeze dry.  Place basil into blender and add 2 cups olive oil.  Blend for 4 minutes, and then strain through a fine sieve and reserve oil.

Preheat oven to 400° F.  Liberally oil and salt the eggplant halves and place skin side down on a foil-lined sheet pan.  Roast for 18-22 minutes or until the edges are browned, eggplants are soft and the aromas are sweet.  Remove from oven and slightly cool (keep oven on for later).  Scrape the eggplant from the skins and reserve in a bowl.  In a medium sauté pan, sweat onions, garlic and half of the shallots in a tablespoon of olive oil.  Add eggplant, spices, thyme and tomato paste.  Stir vigorously to combine to a paste-like consistency.  Season with salt & pepper, keep on low heat stirring occasionally.

Preheat grill.  Brush zucchini slices with olive oil and season with salt.  Grill each side to acquire pronounced grill marks with a slight char.  Remove from grill to a small bowl and splash with 4 tbsp verjus.  Hold in a warm spot on the stove with indirect heat.

Place halved tomatoes and remaining shallots into a bowl with remaining verjus, chopped cilantro, salt and pepper and olive oil.  Toss and allow to marinade.
Place a cast iron or non-stick pan on high heat.  Remove fish from marinade and lightly pat dry.  Season fish with salt and pepper and sear each piece for 3-5 minutes per side.  Remove seared fish to a sheet pan and finish in the oven for 10 minutes.

Set up each plate with a crosshatch of Zucchini strips, a portion of eggplant mixture, top with a piece of fish and garnish the top with the halved tomatoes.  Drizzle the plate with basil oil.  Optionally add crispy leeks or parsnips to the top for a flavorful crunchy texture.

Pair with 2005 Quivira Fig Tree Vineyard Sauvignon Blanc, Dry Creek Valley.

About Quivira 2005 Fig Tree Vineyard Sauvignon Blanc

The cooler and well-balanced 2005 vintage of Fig Tree Vineyard Sauvignon Blanc offers a citrus of orange and tangerine with a pleasant mineral character. A refined nose of orange blossoms, crushed pomegranate, carambola and wet river stone derived from the addition of Semillon (10%) and Sauvignon Musque clone (4%) contributes to its signature touch of pineapple spice. Barrel fermentation and French oak aging lend a medium body; the palate rounds out with hints of lively citrus, fig and quince.   Pair with fig-leaf wrapped halibut fillets, jicama slaw with pomegranate dressing and sweet potato hash - or for a classic cheese pairing, try Boucheron with fig jam and a fresh baguette.

About Quivira

Quivira Vineyards is a small, family owned winery located in the heart of Sonoma County's Dry Creek Valley. Committed to expressing the unique terroir of Dry Creek Valley, we craft wines from grapes grown on the estate's vineyards. Quivira specializes in varietals known to excel in the Dry Creek Valley - including Zinfandel and Sauvignon Blanc. Small lots of Rhone Varietals and Petite Sirah are also produced.