Lunchbreak: Lynfred Winery chef Celeste Pasag makes sea bass with grilled stonefruit quinoa salad

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Celeste Pasag

Lynfred Winery

Lynfred's main location is in Roselle with tasting rooms in Wheaton, Wheeling and Naperville.

15 South Roselle Rd., Roselle

127 West Front St., Wheaton

971 North Milwaukee Ave., Wheeling

21 West Jefferson Ave., Napervillere

Sea Bass with Grilled Stonefruit Quinoa Salad

2 5 oz sea bass
1 cup toasted quinoa
1/4 cup shallots, minced
1 1/2 cups vegetable broth
1 cinnamon stick
2 Tbs extra virgin olive oil
2 stone fruit, cut into quarters and grilled
1/2 cup arugula
1/2 lemon
salt and pepper

In a sauté pan, heat up olive oil and stir in shallots and cook until translucent.  Then add in toasted quinoa along with the vegetable broth and cinnamon stick.  Bring it to a boil then to a simmer.  Cook until tender, approximately 15 minutes.  Once done, adjust seasoning with salt and pepper and let cool. Season sea bass with salt and pepper.  Heat your pan with extra virgin olive oil and sear on both side and finish in a 350 degree oven.  7-8 minutes.

Lightly dress your arugula with extra virgin olive oil, fresh lemon juice, salt and pepper.

Place 1/4 cup of quinoa on the center of plate top with sea bass and assemble salad with the grilled stone fruit on the side.  Enjoy with a white balsamic gastrique.


2 cups white balsamic
1/2 cup honey
2 Tbs fresh ground pepper

Combine all ingredients in a sauce pot and reduce to half or until thickened.  Let cool completely before using.