Chef Kent Rathbun

16 Servings

Ale Bread

1 Tbls olive oil

1 yellow onion, minced

1 cup milk, room temperature

2 1/2 cups Brown Ale beer, divided

2 Tbls sugar

2 packets dry yeast

2 Tbls salt

1/2 cup olive oil

8 cups bread flour

1/2 cup walnuts, chopped

Sea Bass Topping

2 Tbls cup canola oil

4 sea bass fillets, each about 3/4 pound, cut into 16 one-half inch pieces

1 Tbls salt

Jalapeno Crème Cheese

2 jalapeno peppers, minced

1/2 cup spinach leaves, washed and dried

1/2 cup cilantro leaves

2 limes, juiced

8-oz reduced fat cream cheese, softened

1/2 cup reduced fat sour cream

2 tsp salt

1/4 cup lemon zest strips

1/4 cup chives, chopped

In a medium saucepan over medium-high heat, place olive oil and onion; sauté onion until translucent, about 5 minutes. Cool. Transfer onion to medium mixing bowl and add milk, one cup beer and sugar. Sprinkle yeast on top. Using electric mixer, mix until yeast is dissolved, about three minutes. Add salt, olive oil, remaining one and a half cup of beer, flour and walnuts. Knead 5 minutes. Cover with plastic wrap; allow dough to rise in a warm place for about one hour, until doubled. Punch dough down; divide into two equal balls. Shape balls into round loaves and set on sheet pan. Cover loaves with clean kitchen towel; set aside in warm place to rise until doubled, about 30 minutes. Preheat oven to 425°F. Cut a slash about 1/2 inch deep in the top of each loaf. Bake 55 minutes. Rotate bread halfway through baking to ensure even doneness. To prepare rounds for canapés, preheat oven to 350°F. Slice bread thinly and use a 2-inch round cookie cutter to cut out 16 rounds. Set rounds on cookie sheet and bake 10 to 12 minutes, or until crisp. Cool.

While rounds are toasting, prepare fish by placing canola oil in medium sauce pan over high heat. Add sea bass pieces; sprinkle with salt. Sauté until crisp, about 1 1/2 minutes.

To prepare cream cheese topping, put jalapeno pepper, spinach, cilantro and lime juice into blender and whirl until puréed. Strain and discard solids. In medium bowl, mix together cream cheese and sour cream. Gradually blend in liquid and salt. To assemble canapés, place cream cheese in pastry bag. Top each round with piece of sea bass; pipe a cream cheese rosette onto fish. Garnish with lemon zest and chives.

Per Serving: 236 calories; 19.9 g protein; 15.6 g carbohydrate; 9.7 g fat; 3 g saturated fat

*This information provided by National Beer Wholesalers Association, www.nbwa.org.

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