Grilled Sea Bass with Lemon and White Beans

Jay came for dinner tonight. We were in the mood for fish. It's wild salmon season again, but Whole Foods had California Sea Bass so we went that route instead. We weren't disappointed.

- The beans were just okay, but I thought they needed something. Not sure what. The sea bass, on the other hand, was excellent.
- The Artichoke salad was good, although I picked out the mushrooms. Chanterelles were nowhere to be found at the two closest semi-gourmet markets, and I didn't feel like going to yet another grocery store, so I settled for a mix of shiitakes and portabellas. I think thinly sliced and sautéed fennel would be nice as well. It had been a long time since I trimmed an artichoke, and it made me remember that I really don't enjoy the task. Bleah.
- The dessert was just okay. I like making desserts that make me want more. This was so-so. Jay and Larry liked it but didn't think it was fantastic. It's got hardly any fat and very little sugar. I don't know if I'd make it again.

• Grilled Sea Bass with Lemon and White Beans (The Rose Pistola Cookbook, Reed Hearon/Peggy Knickerbocker, p. 148)
• Artichoke, Fennel and Mushroom Salad (The Rose Pistola Cookbook, Reed Hearon/Peggy Knickerbocker, p. 78)
• Apple Strudel with Fresh Berry Sauce (The Joslin Diabetes Great Chefs Cook Healthy Cookbook, Frances Towner Giedt/Bonnie Sanders Polin, Ph.D., p. 264)

Wine: David Coffaro 2002 Barbera (Dry Creek Valley, California). I love Barbera. This is a really nice one, despite its youth.