The following  is adapted from a “Grilled Branzino” recipe by Geoffrey Zakarian, Chef/Owner, TOWN Restaurant, NYC.  Since Branzino was not available,  I substituted with Mahi Mahi.

Ingredients:

Fish
6          filets of fresh Branzino (black sea bass or farmed striped bass will substitute,              scales and bones removed)
Olive oil (for seasoning)
Salt and freshly ground white pepper

Tart Cherry Emulsion
2          Tbsp FruitFast Tart Cherry Juice Concentrate (add to water to make 1/2 cup)
1/8      cup grapefruit juice
1/2      Tbsp Dijon mustard
1/2      tsp FruitFast CherryFlex Liquid Fruit Supplement (or frozen cherry puree)
1/2      lb unsalted butter (cut into cubes)

Salad
1/2      cup picked frisee lettuce
1/2      cup picked peppercress leaves
1/4      cup Brownwood Acres dried tart cherries
3          fresh baby artichokes (thinly sliced)
Juice of 1 lemon
1          Tbsp extra virgin olive oil
Salt and fresh pepper to taste

(I used a bagged spring salad mix from my local supermarket)

Directions:

Tart Cherry Emulsion
In a small saucepan over medium heat, combine the cherry and grapefruit juice. Bring to a simmer and reduce by half its original volume. Reduce heat to low and add in the mustard and CherryFlex or puree, then carefully whisk in the cubed butter until fully combined. Season with salt and pepper to taste, and reserve warm for later use.  It is important to keep in a warm place NOT HOT, so the butter doesn’t separate. (The emulsion can be prepared and kept warm up to two hours in advance.)

Fish
Season a hot grill with a lightly oiled rag. Season the fish with olive oil, salt and pepper. Grill the filets, skin side down, until desired doneness. Carefully remove with a spatula and reserve on a resting rack for later.

Salad
Carefully toss the peppercress, frisee, cherries, and shaved artichokes in a mixing bowl. Dress with the lemon juice, olive oil, salt and pepper to taste.

Spoon evenly a liberal amount of the warm cherry mustard sauce onto flat serving plates. Arrange each of the grilled filets on top of the sauced plates. Top each fish with a little of the mixed salad. Serve immediately.

Yield:  5-6 servings

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