Steamed Black Bass with Caviar and Beet Juice

Salt to taste Freshly ground black pepper to taste 4 6-ounce fillets black sea bass, skinned 1 ounce caviar. Juice the beets, to make 2 cups. Boil the beet juice to reduce to 1/2 cup. Add 2 tablespoons of the butter and the lemon juice. Stir until slightly thickened. Season with salt and pepper. Place the fish in a pan with water that reaches halfway up the fillets. Bring to a boil. Lower the heat and simmer, covered, for 4 minutes. Turn the fish over and simmer for 2 more minutes. Remove and drain. Melt the remaining 2 tablespoons of butter in a medium frying pan. Add the beet greens and cook, stirring occasionally, over medium heat until wilted. Season with salt and pepper. Lay some greens on each of 4 plates. Top with a fillet and pool the sauce around it. Use 1/4 of the caviar to run a line down the center of the fish. Yield: Four servings.