An easy and delicious menu if you want to entertain this Holiday season.

Forget staying in the kitchen for hours on end. Follow these directions and you will have the perfect dinner in record time.

Fish in Ponzu sauce:

One bottle of Ponzu sauce, available at the Asian section of your supermarket

6oz fillets of Chilean Sea Bass. Ask your fishmonger to remove the skin for you. Calculate one fillet for each guest and add a couple more for those that will likely request seconds…

Place the fillets on a shallow baking dish. Pour the bottle of Ponzu sauce all over it. Let the marinated fish come to room temperature and bake it on a 400 degree oven for 25 minutes. Serve immediately

Pecan sweet potato mash:

Peel the sweet potatoes, usually one per person. Place them on a pan with vegetable or chicken broth to cover. Cook until very soft. Drain. Mash it until smooth. Add salt and pepper to taste.

While the potatoes cook, dry roast 1 cup of pecans on a frying pan (or more if you are cooking more than 6 potatoes) Add 1 tablespoon of brown sugar (more if over 6 potatoes). Once it starts to caramelize add ¼ cup of heavy cream (or more) and a pinch of salt. Pour it over the mashed potatoes and mix it well. You have just made the best sweet potato puree ever!

To finish our menu:

Caramelized pearl onions:

Pick up a package of frozen pearl onions at the supermarket. Sauté them in olive oil. When they are soft add about a cup of fig balsamic vinegar and 01 heaping tablespoon of honey. Cook it until caramelized. Add salt and pepper. Serve it with the fish and sweet potato.