8:00PM Eve
8:30PM Eve
9:00PM Eve



  • 2 tablespoons of avocado oil
  • 2 pounds of Black Sea Bass filet
  • 2 cups of cherry tomatoes, off the vine
  • 1/4 cup of green olives cut in half
  • 1/4 cup of kalamata olives cut in half
  • 1 medium onion diced
  • 6 cloves of garlic minced
  • 1 Cup of tomato sauce
  • ½ of a tablespoon of crushed red pepper flakes
  • 2 tablespoons of parsley, finely minced
  • One Cup of fish stock
  • salt (to taste)
  • pepper (to taste)
  • Extra parsley for garnish


Black Seabass Preparation: 1. To medium pan or skillet, add avocado oil and place it over medium high heat. Add the diced onions to the hot pan and allow that to cook for a minute until they begin to soften. Next add the garlic into the pan and cook along with the onions for 1 -2 minutes. 2. Add the cherry tomatoes and cook until the tomatoes start to burst and break down. Add the kalamata and Spanish olives, tomato sauce, red pepper flakes and mix so everything is evenly combined. 3. Next add the fish stock and stir and cover with the lid, reduce heat and allow it to simmer for three to five minutes. 4. Add the fish to the tomato sauce, flesh side down, sprinkle a little salt and pepper (to taste) and reduce the heat to medium cover with a lid. Allow the fish to cook slowly for 7 to 8 minutes.   Jasmine Rice Preparation: 1.Fill amedium sized pot with water and place over medium high heat. Add the rice, thegarlic and the avocado oil and mix well cover with a lid. 2.Bring the rice to a boil then turn the heat down to low medium for about 15 to 20minutes. Remove from the heat, butleave the lid on the pot to lock in the steam to keeprice fluffy. Serve rice with the fish in spicy tomato sauce. Garnish with fresh parsley