Yield: 2 Servings
Measure | Ingredient |
---|---|
10 ounces | Chilean sea bass; fresh |
10 \N | 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 |
\N \N | Salt |
\N \N | 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