| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Infood02 | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Champagne vinegar |
| 1/8 | t | Salt |
| 1/2 | c | Extra virgin olive oil |
| 2 | Tomatoes diced, 2 cups | |
| 1 | t | Fresh thyme, chopped |
| Freshly ground pepper to | ||
| taste | ||
| 1/2 | c | Pitted fresh green olives |
| 25 | ||
| 4 | Cloves roasted garlic | |
| 1/2 | c | Extra virgin olive oil |
| 8 | White creamer potatoes | |
| peeled and cut into | ||
| chunks up to 10 | ||
| 16 | Nicoise olives, pitted and | |
| chopped | ||
| Salt and pepper to taste | ||
| 4 | Wild striped bass fillets | |
| 6 -8 ounce | ||
| Salt and pepper to taste | ||
| 2 | T | Olive oil |
| 1 | T | Butter |
INSTRUCTIONS
In medium bowl combine vinegar and salt; whisk until salt is dissolved. Slowly whisk in olive oil, adding more if necessary, until mixture has emulsified. Fold in tomatoes and thyme, season with pepper; set aside. Potatoes In small food processor, puree green olives, garlic and oil. Remove and set aside. In medium pan cover potatoes with cold water, bring to a boil. Simmer 15 to 20 minutes until tender, drain well. Transfer to mixer bowl, process using paddle. While mixing, drizzle in oil mixture until smooth. Fold in nicoise olives, season with salt and pepper. Wild Striped Bass: Preheat oven to 400 degrees. Season with salt and pepper . In large saute pan, heat oil until smoking. Place fillets in pan, flesh side down, sear for 30 seconds. Remove pan from heat, place in oven, roasting fish until almost opaque, 3 to 4 minutes. Remove from oven. Add butter to pan, turn fillets over, cooking skin side of fish on medium heat for 1 minute. Turn fish over again, remove from pan. Place on paper towel to drain. Place small amount of potatoes on warm serving plate. Place fillet on top, spoon vinaigrette over fish. Garnish with thyme or basil. Converted by MC_Buster. Per serving: 2251 Calories (kcal); 255g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 31mg Cholesterol; 384mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 51 Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW# IN0003 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 540
Calories From Fat: 422
Total Fat: 48.2g
Cholesterol: 30.5mg
Sodium: 1933.3mg
Potassium: 1113.1mg
Carbohydrates: 25.2g
Fiber: 13.3g
Sugar: 6.4g
Protein: 11.4g