Instructions:

Trader Vic's Sea Bass Napolean

Source: Recipe courtesy Tony Baran, Trader Vic s, Beverly Hills, CA

Sea Bass Napoleon
1 (6 ounce) sea bass, cut into 2 thin slices
2 tablespoons Guajillo Chile Marinade, recipe follows
1/4 cup Coconut Lemon Grass Reduction Sauce, recipe follows
10 to 20 scallops, sliced into 2 thin pieces
1 teaspoon blackened seasoning, galangal powder blend
Neutral oil
1/3 cup currant, stemmed, or yellow and red pear tomatoes
1/2 ounce baby spinach, fresh
1 ounce enoki mushrooms
1 (1 ounce) thinly sliced smoked salmon
1 sprig rosemary, 4 inches in length
1/4 avocado, diced
1 teaspoon orange tobiko (Japanese flying fish roe)

Baste raw bass pieces with Guajillo chile marinade and set aside. Heat coconut reduction sauce and set aside; keep warm.

Brush scallops with blackened galangal powder blend and sear quickly, set aside and keep warm.

Heat saut