steve's chilean sea bass (wash)

Categories
Restaurant
Seafood
Washington
Yield
2 Servings
MeasureIngredient
10 ounces Chilean sea bass; fresh
10  Kalamata olives; pitted
2 ounces Red onions
3 ounces Fresh tomatoes
2 ounces Balsamic vinegar
2 ounces Olive oil
1 ounce Garlic
1 ounce Butter
  Salt
  Pepper
2 ounces White wine

Preheat oven to 375 degrees.

Bake sea bass with wine, 1 ounce butter, salt and pepper for 10 minutes.

While fish is baking, saute garlic in oil. Add red onions, and olives.

After one minute add tomatoes and balsamic vinegar and 1 ounce of butter.

Cook until onions are transparent.

Remove sea bass from the oven and place on plate. Pour the onion and olive mixture over and enjoy!

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Lanza's Ristorante, Port Townsend

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