Fresh California yellowtail is a delicious fish, at once firm and tender, with a sweet, rich flavor. I buy it from the Santa Barbara Fish Market on Harbor Way, www.sbfish.com

Ingredients for 6 people
6 pieces of yellowtail, about 6 ounces each
Flour seasoned with salt, pepper, and thyme leaves for dusting the fish
3 Tbs. Grapeseed or peanut oil
Grated zest of 1 blood orange
2 cups blood orange juice
4Tbs. butter

1 bunch baby carrots, scrubbed clean, tops cut to 1 ½”
2 Tbs. cold-pressed olive oil
Teaspoonful of sugar
Salt and pepper

8 cups fresh pea tendrils
2 Tbs. cold-pressed olive oil

¼ cup minced garlic chives
6 slices blood orange for garnish 

Process
1. Preheat oven to 350 degrees.
2. Roll the fish pieces in seasoned flour.
3. Sauté the carrots in the olive oil until they become tender and golden. Season with sugar, salt and pepper. Keep on low heat, stirring occasionally, until ready to use. Sprinkle with garlic chives just before serving.
4. Heat up the orange juice and zest over high heat and reduce by half. Whisk in the butter cut in pieces. Taste, add salt and pepper if needed. Reserve in a warm spot.
5. Heat up the grapeseed oil in a heavy (cast iron is great) skillet until hot.
6. Sear the fish sear on all sides for about 5 minutes total. 
7. Place your skillet in the preheated 350 degree oven, and finish cooking the fish, about 5 more minutes depending on the thickness of the fish.
8. While the fish finishes cooking, heat up a sauté pan, add a little olive oil, and quickly wilt the pea tendrils.
9. Place a small mound of pea tendrils and a couple of baby carrots on each plate. Top with the fish. Surround with the sauce.
10. Garnish with minced garlic chives, blood orange slice.