Steve’s Chilean Sea Bass (wash)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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
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Nutrition (calculated from recipe ingredients)
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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