Yield: 1 servings
|1½ pounds||Chilean sea bass; skinless, bones removed,|
|\N \N||Cut into four 1 1/2\" thick steaks|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|3 tablespoons||Olive oil|
|1 cup||Drained canned plum tomatoes; crushed,|
|\N \N||Juice reserved|
|3 larges||Leeks; split, washed,|
|\N \N||And julienned|
|2 \N||Shallots; finely minced|
|¼ cup||Pitted nicoise olives|
|¼ cup||Dry white vermouth|
|½ cup||Fish stock|
|3 tablespoons||Chopped fresh tarragon|
|3 tablespoons||Unsalted butter|
Preheat oven to 400 degrees. Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly. Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish. Serve immediately, sprinkled with additional chopped tarragon. This recipe yields 4 servings.
Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B05 broadcast 05-18-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.