Rinse the peas in cold water, reserve ½ cup of peas for garnish and set to the side.

Melt the butter in a sauté pan. Add the shallots and cook until soft. Add the peas, sugar and chicken stock. Bring to a boil and cook until peas are tender.

Strain the peas and shallots, save the stock.

Add the peas, shallots, mint and ½ the stock to a blender. Puree, slowly adding additional stock, until the puree is smooth and not too thick. Season with the sea salt and fresh ground pepper. Transfer to a sauce pan and keep warm until ready to serve.

The puree is also good at room temperature. You can freeze any leftover puree.

Mix the olive oil, lime juice, sumac, salt & pepper in a container with a lid. Shake well to mix dressing.

Toss the pea shoots, cucumbers, radishes and parsley with the dressing just before serving.

GRILLING • Heat your grill to 450 degrees. Rub canola or vegetable oil on your heated grates. Rub the sea bass generously with the olive oil and drizzle with fresh lemon juice. Season with sea salt and fresh ground pepper. • Place the fish on the grill. Cook for 6-8 minutes or until you can see that the fish is cooked ½ way through and it pulls easily from the grill grates. Continue cooking on the other side for an additional 5-6 minutes. • You’ll know the fish is done when you see large flakes just beginning to separate in the fish.

SAUTEING • Heat a large cast iron skillet on the stove top over medium heat. Once the skillet starts to smoke, add just enough canola or vegetable oil to coat the bottom. • Rub the sea bass generously with the olive oil and drizzle with fresh lemon juice. Season with sea salt and fresh ground pepper. • Add the fish to the skillet and cook for 5-6 minutes or until you can see that the fish is cooked half way up. The fish should easily pull away from the pan. Flip and cook the other side for an additional 4-5 minutes.