Steve's chilean sea bass (wash)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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