Ingredients

• 6 oz of your favorite fish
• 1 oz olive oil
• 1 oz green beans
• 1.5 oz edamame kernals
• 1.5 oz fresh corn kernals
• 2 oz vine ripe tomatoes
• 1/2 cup vegatable stock (see below)
• 1 oz whole butter
• pinch of sea salt
• pinch of black pepper
• 1 oz cilantro chutney (see below)

Directions

1. Heat half of the olive oil in skillet. Season fish with salt and pepper and sear in hot oil, In a seperate pan, heat the remaining olive oil and add the veggies in stages. Add vegetable stock and bring to a simmer. When it reaches this point, pull off of the heat and wisk in the butter to produce a thick sauce. Season and place vegetable stew in center of plate. Top vegetable stew with seared fish and cilantro chutney.

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