Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     carrots -- sliced
  1         Tablespoon  chopped garlic
  1         Tablespoon  chopped gingerroot
  1         Tablespoon  butter
                        grated rind of 1/2 orange
  6        Tablespoons  coconut milk
  1 1/2           Cups  white wine
  1 1/4           Cups  fish stock or chicken broth
  1         Tablespoon  chopped shallot
                        four 5-ounce sea bass fillets
                        Carrot Cilantro Fondue (recipe follows)
  2                     carrots -- sliced
  2        Tablespoons  minced garlic
  2        Tablespoons  minced gingerroot
     3/4      Teaspoon  pepper
                        grated rind of 1/2 orange
     1/4           Cup  chopped cilantro leaves
  2        Tablespoons  butter
  1                Cup  white wine
  1                Cup  chicken stock
                        cilantro leaves and black sesame seeds
                        for garnish

Preparation:

In a saucepan sauté carrots, garlic, and gingerroot in butter over moderately high heat until soft. Add rind, coconut milk, 1 cup wine, and 1 cup stock and simmer for 10 minutes. In a non-reactive sauté pan bring remaining wine, remaining stock, and shallot to a simmer. Add sea bass and cook, covered, over low heat for 5 to 6 minutes, or until fish nearly flakes. Mound fondue on 4 serving plates and top with sea bass fillets. Spoon carrot ginger broth around fondue and garnish with cilantro and sesame seeds. (Carrot Cilantro Fondue) In a saucepan sauté carrots, garlic, gingerroot, pepper, rind, and cilantro in butter over moderately high heat until soft. Add wine and stock and cook until liquid is reduced. Mash mixture well and season with salt.

Nutritional Information:

285 Calories (kcal); 14g Total Fat; (65% calories from fat); 2g Protein; 15g Carbohydrate; 23mg Cholesterol; 668mg Sodium