Luscious Icon Grill Recipe Takes Time, But It's Worth It

It's 6 p.m. and you've just rushed in the door to a chorus of growling stomachs. You need to get food on the table fast, so this recipe isn't for you. But take a few hours on the weekend to put together the pieces of this meal and you won't regret it. Every bite is a luscious bit of heavenly contrasts.

The recipe was sent to us by Nick Musser, executive chef at Seattle's Fifth Avenue restaurant, icon Grill.

Potato Crusted Sea Bass with Roasted Red Potatoes, Sauteed Spinach, Lemon Butter and Balsamic Syrup

4 servings

Balsamic syrup:

2 cups dark balsamic vinegar

Roasted potatoes:

1 1/2 pounds small red potatoes

2 tablespoons corn or canola oil

1 teaspoon salt

1 teaspoon ground black pepper

1/4 teaspoon granulated garlic

Lemon butter:

2 tablespoons minced shallots

1/2 teaspoon corn or canola oil

1/4 cup dry white wine

1/4 cup Champagne vinegar

1/4 cup whipping cream

12 to 16 tablespoons unsalted butter, softened

2 teaspoons lemon juice

1/2 teaspoon salt, or to taste

1/4 teaspoon ground black pepper

Sauteed spinach:

4 bunches fresh spinach or 2 (6-ounce) bags cleaned spinach leaves

2 teaspoons minced shallots

1/2 to 1 1/2 teaspoons salt, or to taste

1/2 teaspoon ground black pepper

1 teaspoon butter

Potato crusted sea bass:

4 sea bass fillets (6 ounces each)

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 large russet potato

2 tablespoons corn oil

1. To prepare the balsamic syrup: Pour the balsamic vinegar into a small non-corrosive saucepan, set over high heat and bring to a boil. Reduce heat to a slow boil and reduce vinegar until only a couple of tablespoons are left and it is thick and syrupy. Set aside.

2. To prepare the roasted potatoes: Cut the potatoes in halves and place in a large saucepan of cold water. Bring to a boil over high heat. Reduce heat to medium and gently boil potatoes until just tender, about 15 to 20 minutes. Drain and place in a large bowl. Add oil, salt and pepper, tossing the potatoes to coat them well. (You can do this an hour in advance.) Arrange in a single layer in a shallow baking pan and roast in a preheated 425-degree oven until golden brown, about 15 minutes. Sprinkle with granulated garlic before serving.

3. In a small heavy saucepan set over low heat, gently saute the shallots in the oil for 2 minutes until they become transparent. Add wine and vinegar. Turn up the heat and bring mixture to a boil. Reduce the liquid by half. Add cream and reduce by half again. Strain and return to saucepan. Bring the reduction to a low boil. Slowly add the softened butter, about 2 tablespoons at a time, whisking until melted and incorporated. Remove from heat and season with lemon juice, salt and pepper. (Just before serving reheat on medium-low heat.)

4. To prepare the sauteed spinach: If using bunches of spinach, remove the stems and wash leaves well. Bring a large pot of water to the boil. Add spinach and cook 2 minutes. Drain in a colander and refresh it with cold water. Squeeze out excess water and chop coarsely. Place in a bowl and toss with shallots, salt and pepper. (Just before serving, melt the butter in a saute pan set on medium-high heat. Add spinach and saute until hot, about 2 minutes.)

5. To prepare the fish: Preheat oven to 475 degrees. Peel the potato and slice lengthwise into paper-thin slices. (8 slices of potato are required for this dish.) Season the fish with salt and pepper. Wrap 2 slices of potato around each piece of fish. (The potato slices will adhere to the fish.) Preheat a large nonstick saute pan with an oven-proof handle over medium-high heat. Add oil. Gently lay the wrapped fish in the hot pan seam-side down. Cook 2 to 3 minutes, or until the bottom is golden brown. Turn the fish over and immediately place the pan in the oven. Bake until the bottom is browned and fish is cooked through, about 5 to 10 minutes.

6. Remove fish from the oven, transfer to plates and drizzle with the balsamic syrup. Serve with the roasted potatoes, spinach and butter sauce. From Nick Musser, Executive Chef, icon Grill.