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From Chef BJ at Connor’s Grillroom in Dallas

Moroccan Striped Black Bass - serves 2
With Panisse
Caponata in a White Balsamic Sauce

Two 6 ounce pieces of black bass (skin on)
3 T  canola oil
2 T  Wondra Four
Heat 1 large non stick sauté pan on medium heat.
Dust the bass skin with Wondra, be sure to shake extra flour off.
Add bass skin side down in pan, using a spatula, flatten fish so all the skin is touching the oil.
Cook on skin side for 3 to 4 minutes, then flip over and shut the heat off and let fish cook for 1 minute in the pan.

Moroccan Spice Crust (for the Black Bass)
2 T coriander seed
2 T fennel seed
1 T cumin seed
1 T star anise
Toast all ingredients in a sauté pan for 1 minute on high heat.
Grind in spice grinder and use for crusting the fish.

Panisse
8 oz. chick pea flour
32 oz. chicken stock
Salt to taste
2 T extra virgin olive oil
2 T lemon juice
2 cloves garlic
Combine all ingredients in a blender and puree till smooth.
Add to a large pot and cook for 30 minutes on medium till creamy and thick.
Brush oil on a small square container, pour mixture in and chill till firm.
Cut into squares and pan fry in canola oil.

White Balsamic Sauce
¼ cup chopped carrots
¼ cup chopped celery
¼ cup of fennel
¼ cup chopped onion
1 clove chopped garlic
1 pinch of saffron
1/3 cup of golden raisins
1 t coriander seeds
1 t fennel seeds
1 t cumin seeds
10.5 oz. vegetable stock
¼ cup of white balsamic
1 T kosher salt
1 T of canola oil
1 t of unsalted butter
In a hot pan, sauté’ carrot, celery, onions, fennel for 3 minutes on medium heat in oil.
Add garlic, saffron, golden raisins, and seeds.  Sauté’ for one minute.
Add white balsamic and vegetable stock.
Cook for one hour.
Puree in a blender on high for 2 minutes, the pass through a strainer.
Reserve till you are ready to serve then add butter and mix till blended.

Caponata
½ cup of red onion
¾ cup of  zucchini
¾ cup of yellow squash
2 cloves of chopped garlic
3 plum tomatoes ( peeled and seeded)
½ cup of dry white wine
½ cup of grilled eggplant
2 T of butter
1 T of chives
Salt and pepper to taste
Pre grill eggplant and chop into small cubes.
In a hot pan,  sauté onions on medium heat for 2 minutes till soft.
Add garlic and sauté for 1 minute.
Add squash and zucchini, and cook for another minute.
Deglaze with white wine, and tomatoes.
Cook till liquid is evaporated. Add chives, butter, salt and pepper.

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