| 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 |
tb |
Olive oil |
| 1 |
c |
Drained canned plum tomatoes; crushed, |
|
|
Juice reserved |
| 3 |
lg |
Leeks; split, washed, |
|
|
And julienned |
| 2 |
|
Shallots; finely minced |
| 1/4 |
c |
Pitted nicoise olives |
| 3 |
tb |
Capers |
| 1/4 |
c |
Dry white vermouth |
| 1/2 |
c |
Fish stock |
| 3 |
tb |
Chopped fresh tarragon |
| 3 |
tb |
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: MICHAEL.S 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.
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