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Roasted Chilean Sea Bass With Seared Tomatoes And Leeks

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CATEGORY CUISINE TAG YIELD
Seafood Chilean Mike02 1 Servings

INGREDIENTS

1 1/2 lb Chilean sea bass, skinless
bones removed
Cut into four 1 1/2" thick
steaks
Salt, to taste
Freshly-ground black pepper
to taste
3 T Olive oil
1 c Drained canned plum
tomatoes crushed
Juice reserved
3 Leeks, split washed
And julienned
2 Shallots, finely minced
1/4 c Pitted nicoise olives
3 T Capers
1/4 c Dry white vermouth
1/2 c Fish stock
3 T Chopped fresh tarragon
3 T Unsalted butter

INSTRUCTIONS

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 - http://www.foodtv.com  Formatted for
MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  05-18-1997  Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Give Satan an inch and he’ll be a ruler.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1470
Calories From Fat: 698
Total Fat: 79.3g
Cholesterol: 92.8mg
Sodium: 1996mg
Potassium: 4452.3mg
Carbohydrates: 183.2g
Fiber: 9.1g
Sugar: 28.8g
Protein: 31.7g


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