Seared Fish Fillets with Pecan Garlic Sauce

Two big handfuls of toasted pecans
warm water
3-4 peeled cloves of raw garlic
salt
pepper
extra virgin olive oil
juice and grated zest of 1 lemon
fish fillets
grapefruit for serving


Place toasted pecans in a powerful blender along with warm water. When the thick puree is smooth, add garlic, salt and pepper and blend until smooth again.

Cool, then blend in quite a lot of mild-flavored extra virgin olive oil. Sauce should be as thick as a potato-chip dip and was fluffy from aeration in the blender.

Sauce will keep for a few days at this point. Before serving, whisk in the lemon juice and zest, checked the salt, pepper and olive oil levels and bring the sauce to room temperature.

Put sauce on each plate. Quickly pan-fry some fillets (salted and peppered, and floured on the skin side) in olive oil ? a matter of four or five minutes max ? put the crisp-skinned fish on the sauce and top the fish with a bit of diced grapefruit.

Granola Bars

3/4 cup honey
1/2 cup packed brown sugar
1/4 cup neutral oil, like grapeseed
3 cups any good, not-too-sweet granola


* 3/4 cup honey
* 1/2 cup packed brown sugar
* 1/4 cup neutral oil, like grapeseed or corn
* 3 cups any good, not-too-sweet granola

Method
Put the honey, brown sugar, and oil in a small pot and bring to a boil. Put the granola in a large bowl and pour the sugar mixture over the top while mixing; stir until the granola is well coated.

Press into an 8- or 9-inch square pan and let cool in the fridge. Cut into squares or rectangles and serve. Store in an airtight container for up to 4 days.
Variations

Dried Fruit Bars: Use just about any dried fruit here; dates or dried figs are great, as are dried apricots, raisins, plums, pears, and more: Substitute 11/2 cups dried fruit for the honey and brown sugar. Put the dried fruit and oil in a food processor and puree until smooth, stopping the machine to scrape down the sides if necessary. (Add small amounts of water if the fruit is dried out and not processing.) Proceed with the recipe.

Orange-Spice Granola Bars: Add 1 tablespoon chopped orange zest, 2 teaspoons ground cinnamon, 1 teaspoon each ground cardamom and ginger, and 1/2 teaspoon ground cloves.

Nutty Granola Bars: Substitute 1 cup mixed or single toasted roughly chopped nuts and whole seeds for 1 cup of the granola.

Peanut (or Any Nut) Butter Granola Bars: Practically a power bar: Substitute peanut or any nut butter for the brown sugar.