Name: Sauteed Sea Bass on Ratatouille, Tapenade, Tomato Fondue
Ingredients: 4 tb Olive oil; 1 Onion; peeled and diced; 1 Red and Yellow bell pepper; seeded and diced; 1 sm Eggplant; peeled; seeded and diced; 1 Zucchini; peeled, seeded and; ; diced; 1 Yellow squash; peeled seeded and; ; diced; 2 tb Diced shallot; 2 tb Diced garlic; 1 tb Fresh thyme leaves; Salt and pepper to taste; 1 c Diced plum tomatoes; seeded; 1 c Mixed country olives; remove the pits; 1 / 4 cups capers; 2 Filets of anchovy; rinsed and patted; ; dry; 2 Cloves garlic peeled; 1/3 c Olive oil; 1 c Olive oil; 1 md Red onion; peeled and finely; ; diced; Kosher salt and freshly ground pepper to; ; taste; 4 Cloves garlic; peeled and chopped; 1 sm Pinch of oregano; thyme and bay leaf; 1 16 ounces ca italian plum tomatoes; seeds removed; 4 Seven-ounces center cut swordfish steaks; Herb oil; (a blend of a few; ; fresh sprigs thyme,

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Seafood	Italian	Infood01	1	servings

INGREDIENTS

4	tb	Olive oil
1		Onion; peeled and diced
1		Red and Yellow bell pepper; seeded and diced
1	sm	Eggplant; peeled; seeded and diced
1		Zucchini; peeled, seeded and
		; diced
1		Yellow squash; peeled seeded and
		; diced
2	tb	Diced shallot
2	tb	Diced garlic
1	tb	Fresh thyme leaves
		Salt and pepper to taste
1	c	Diced plum tomatoes; seeded
1	c	Mixed country olives; remove the pits
1		/ 4 cups capers
2		Filets of anchovy; rinsed and patted
		; dry
2		Cloves garlic peeled
1/3	c	Olive oil
1	c	Olive oil
1	md	Red onion; peeled and finely
		; diced
		Kosher salt and freshly ground pepper to
		; taste
4		Cloves garlic; peeled and chopped
1	sm	Pinch of oregano; thyme and bay leaf
1		16 ounces ca italian plum tomatoes; seeds removed
4		Seven-ounces center cut swordfish steaks
		Herb oil; (a blend of a few
		; fresh sprigs thyme,
		; rosemary, and
		; parsley with 2
		; cloves of minced
		; garlic, Chile
		; pepper and 1/2 cup
		; olive oil)
		Salt and pepper

INSTRUCTIONS

FOR THE RATATOUILLE
FOR THE TAPENADE
FOR TOMATO FONDUE
FOR THE SWORDFISH
Place a large saute pan over medium high heat and heat the on. When hot.
add the onion. Stir to coat with Oil. Saute one minute then add the
peppers, Stir, saute briefly and add the eggplant. Stir, saute and add the
zucchini and squash. Season with salt & pepper, and saute the vegetables
until soft. another 2 minutes. Add the shallot, garlic, and thyme, stir to
combine well, and saute another 2 minutes, Add the diced tomato, heat
through, and reserve. Yield: 4 servings.
For the tapenade:
Place olives, capers, anchovy and garlic in food processor with about half
of the olive oil and puree. With the motor running, add the remaining olive
oiI. Reserve.
For tomato fondue:
Warm olive oil in a stainless sauce pot over medium heat. Add the onions
and simmer for 5 to10 minutes until the onions are soft. Season with salt
and: pepper. Add the chopped garlic and Herb's, simmer for 1 to2 minutes,
carefully cooking but not browning the garlic (the oil should seer the
vegetables). Add the tomatoes, and continue cooking another 10 minutes.
Place the contents of the sauce pot a food processor and pulse a few times
to blend the ingredients You want the sauce to be chunky. Reserve.
For the swordfish:
Pre-heat grill. Brush steaks with the herb oil and season with salt and
pepper. Place over white coals and grill for approximately 3 minutes. Turn
steaks and grill another 3 minutes, until medium Remove.
To assemble the mound ratatouille in the center of one plate. Place one
swordfish steak on top. Put one rounded spoonful of tapenade on top of the
steak and surround it with tomato fondue.
Converted by MC_Buster.
NOTES : Recipes adapted from Rick Moonen, Executive Chef, Oceana
Recipe by: IN FOOD TODAY SHOW #INJ078A
Converted by MM_Buster v2.0l.

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