A Buckhead institution, Atlanta Fish Market serves up fresh-from-the-sea fare in a comfortable, nautical-inspired atmosphere. This month, pair a few of Chef Robert Holley’s simple, delicious dishes with cocktails using 3 Vodka, a carb-free liquor distilled from soy, for a healthy, tasty menu at your next maritime affair.

Sea Bass Hong-Kong Style
Yield: 2 portions
2 8-ounce portions of sea bass
4 ounces light soy sauce
2 ounces water
3 ounces dry sherry wine
2 tablespoons sugar
2 tablespoons ginger, fine julienne
2 tablespoons scallions, fine julienne
2 tablespoons sesame oil
2 tablespoons olive oil
1 pound fresh spinach, washed and stemmed
salt and pepper, as needed

Combine soy sauce, water, sherry wine and sugar, and bring to a boil. Steam or sauté your sea bass to desired doneness. Sweat spinach in sesame and olive oil and season with salt and pepper. For plate presentation, place a bed of spinach in a soup bowl, rest fish on top of spinach, and garnish with the remaining ginger and scallions. Pour soy broth over fish and serve with sticky rice and chopsticks.
*Note – This flavorful sauce also works extremely well with fresh salmon.

Cocktail Pairing: Black Raspberry Lemonade

3 parts lemonade
1 part 3 Vodka Black Raspberry

Two Chocolate Mousse Cake
Yield: 10 portions   
6 ounces sugar                   
6 whole eggs               
1 cup shortening fluid flex   
4 ounces whole milk
7 ounces cake flour     
1 1/2 ounces cocoa powder           
2 tablespoons baking powder               
1 teaspoon salt                           
1 teaspoon vanilla extract

Combine ingredients in the bowl of an electric mixer and mix for 10 minutes on speed three. Prep 10 individual cake pans with pan spray and parchment paper and fill 2/3 full with batter. Bake at 300 degrees for 1 hour 15 minutes, or until done.

Chocolate Mousse
2 cups heavy cream             
2 cups dark chocolate Valrhona

Boil half of the cream, add to chocolate and mix until all the chocolate has melted and is smooth. Allow to cool until at least room temperature. Whip the other half of the heavy cream until medium peaks form and fold into the melted chocolate to make a mousse. Spread evenly over the 10 cake molds.

Milk Chocolate Mousse
2 cups heavy cream                   
2 cups milk chocolate Valrhona

Boil half of the cream, add to chocolate and mix until all the chocolate has melted and is smooth. Allow to cool until at least room temperature. Whip the other half of the heavy cream until medium peaks form and fold into the melted chocolate to make a mousse. Spread evenly over the 10 cake molds.

*If using 35% milk chocolate, add 12 sheets of gelatin to milk chocolate mousse.

Cocktail Pairing: Berry Cosmo
2 parts 3X 3 Vodka (a blend of acai berry, pomegranate and wild blueberry flavors)
1 part cranberry juice
Splash of lime juice
Fresh blueberries for garnish

3 Vodka is available at select spirits stores across metro Atlanta, including Jax Beer & Wine, Johns Creek Beverage, Perimeter Bottle Shop, Pop’s Wine & Spirits, and Roswell Beverage. For more cocktail recipes and information, visit www.3vodka.com. For more information about Atlanta Fish Market, visit www.buckheadrestaurants.com.