Cannabutter Cannabis Chilean Sea Bass

Chef Fred’s Cannabutter Cannabis Chilean Sea Bass

Marinade:

Zest of one orange

4 T extra virgin olive oil

2 T seasoned rice wine vinegar

Salt and pepper to taste

¼ C white wine

½ C canna-butter

¼ micro arugula

5 4oz Chilean sea bass steaks

Zest one orange

Mix extra virgin olive oil, rice wine vinegar, orange zest and salt and pepper in bowl.   Lay out sea bass in large bowl.  Pour marinade over sea bass.  Cover and refrigerate for 45 minutes.

In a sauté pan, sear sea bass on high for 3 minutes per side, depending on thickness.  Splash fish with white wine.  Melt canna-butter.

To plate: stuff quinoa in a ramekin.  On center of place, turn ramekin upside down and carefully drop quinoa onto plate.  Place Chilean sea bass on top of quinoa.  Garnish with micro arugula.