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Seafood Chilean Restaurant, Seafood, Washington 2 Servings

INGREDIENTS

10 oz Chilean sea bass, fresh
10 Kalamata olives, pitted
2 oz Red onions
3 oz Fresh tomatoes
2 oz Balsamic vinegar
2 oz Olive oil
1 oz Garlic
1 oz Butter
Salt
Pepper
2 oz White wine

INSTRUCTIONS

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@sprintmail.com>  Recipe by: Lanza's Ristorante, Port
Townsend

A Message from our Provider:

“God will ultimately have HIS way, not yours!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 469
Calories From Fat: 380
Total Fat: 43g
Cholesterol: 30.5mg
Sodium: 398.2mg
Potassium: 197.7mg
Carbohydrates: 15.1g
Fiber: 1.3g
Sugar: 5.7g
Protein: 1.8g


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