Ingredients:
1 lb fresh Brussels Sprouts, rinsed, stalk ends capped
2 tbsp lemon juice
1/4 tsp fresh ground pepper
1/4 tsp course salt
1 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
1/2 tsp mustard seeds (lightly ground)
1 tbsp zest of lemon peel (reserve 1/2 tsp for garnish)
1 cup dry white wine (pref.: Chardonnay)

Preparation:
Put lemon juice in large mixing bowl, set aside. Slice Brussels into thin slaw-like shreds and place into the bowl with lemon juice. After all Brussels are sliced and in bowl, add salt and pepper and thoroughly mix.

In large saute pan over medium-high heat, add olive oil and butter. After the butter melts, add minced garlic and Brussels - quickly stir for 3 minutes. Add mustard seeds, lemon zest and wine - reduce heat to a simmer, cover and let cook for 5 minutes, stirring occassionally. Uncover and turn to medium-high heat, stir quickly until moisture reduces, scraping up pan residue & sprouts become lightly toasted brown. Serve immediately with a garnish of reserved lemon zest.

Ingredients:
3 cups dry mixed bread crumbles (for stuffing)
1/3 stick unsalted butter
1 cup chicken broth
2 cloves garlic, minced
1/3 cup onion, minced
1/3 cup celery, minced
1 tbsp fresh rosemary, minced
1/2 tbsp dried sage
1/2 tbsp dried oregano
1/2 tbsp dried thyme
salt & pepper to taste

2 lbs fresh Striped Bass fillets, deboned, deskinned*
1 cup chicken broth
salt & pepper to taste
toothpicks for securing filets

Preparation:
Herbed Stuffing:
Bring chicken broth to a boil and add butter to melt (in microwave or on stovetop). In medium bowl, combine all dry ingredients, bread stuffing, celery, garlic and onion to bread stuffing and pour melted butter/broth mixture over top. Thoroughly mix and set aside to cool.

Striped Bass:
Prepare herbed stuffing in advance (see directions above). Preheat oven to 400 degrees F. Coat inside of a medium baking dish with oil and set aside. Bass fillets should be trimmed/filleted to be able to be loosely looped (1-2" diameter loops) and secured with a toothpick. Evenly spoon in stuffing into each fillet 'loop' and place stuffing side up in the oiled baking dish. Pour chicken broth onto bottom of dish, cover tightly with aluminum foil and place into oven for 20 minutes. Uncover and continue to cook until stuffing becomes lightly browned.

Plate:
Remove from oven & remove toothpicks. May be garnished with a sprig of rosemary or a dollop of Clementine Chutney.

*Striped Bass may be substituted with similar fish, ie.: Snapper, Tilapia.

Ingredients:
6 medium/large Clementine oranges
1 tbsp zest of Clementine peel
1/4 tsp Ground Ginger
1/4 tsp Ground Cinnamon
1/2 tsp Mustard Seeds (ground)
1/2 tsp Coriander Seeds (ground)
1/4 tsp Curry Powder
1 tbsp Honey
1/2 cup sugar Sugar
1/4 cup Red Wine Vinegar
1/4 tsp Coarse Salt
1/2 cup Raisins*

Preparation:
Zest Clementine oranges before peeling, set aside. Peel Clementines, discarding the peel and white veiny portions, and dice into small chunks.

In medium saucepan over medium heat, combine Clementines, Ginger, Cinnamon, Mustard, Coriander, Curry, Honey, Sugar and stir until thoroughly mixed and the sugar is dissolved. Stir in vinegar, salt and raisins and lower heat to a simmer - stirring occasionally for 15 minutes. Transfer to sealable container (uncovered) to cool.

Serve:
As condiment, relish or garnish warm or cold atop fish, chicken or pork. *Diced apple can be additionally combined.