Yield: 2 Servings
|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|
|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