Pacific Fish with Fresh Prune Sauce
Makes 4 servings

12 quartered fresh California prune-plums
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Chinese 5 spice
2 teaspoons chopped fresh ginger
2 tablespoons Chinese rice wine, dry sherry
2 tablespoons water
4 thick pieces (4 ounces each) fresh sea bass, halibut, or any firm white fish, all bones removed, washed and patted dry
1/2 teaspoon salt
1 tablespoon fresh lemon juice
4 whole scallions, cut in 1-inch pieces (1 cup)
1/2 cup fresh cilantro leaves

Combine 1/2 of the quartered prunes, pepper, Chinese 5 Spice, ginger, wine or sherry and water in a blender or food processor and puree. Sprinkle both sides of the fish with salt and lemon juice. Spray a large, non-stick skillet with a non-stick vegetable spray and place over medium heat until drops of water dance on the surface. Add the fish and cook for 1 minute per side. Remove from the heat and pour the pureed prune mixture over the fish. Add the remaining prune quarters and scallions and place back on the heat until the mixture starts to simmer. Reduce heat to low and simmer, covered, for 5 minutes. Or until the fish has turned from translucent to opaque. Remove from heat. To serve, remove the fish from skillet and place each piece on an individual plate or put all of them on a serving platter. Spoon the sauce evenly over the top of each serving. Garnish each serving with 6 prune quarters and 2 tablespoons of cilantro leaves. This dish is excellent served over rice or pasta. For an even lighter presentation, serve it over wilted spinach leaves.