| 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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