Name: Wild Striped Bass with Heirloom Tomato Vinaigrette And Prove
Ingredients: 1/4 c Champagne vinegar; 1/8 ts Salt; 1/2 c Extra virgin olive oil; 2 md Tomatoes diced; (2 cups); 1 ts 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 tb Olive oil; 1 tb Butter

CATEGORY	CUISINE	TAG	YIELD
Dairy		Infood02	1	servings

INGREDIENTS

1/4	c	Champagne vinegar
1/8	ts	Salt
1/2	c	Extra virgin olive oil
2	md	Tomatoes diced; (2 cups)
1	ts	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	tb	Olive oil
1	tb	Butter

INSTRUCTIONS

TOMATO VINAIGRETTE
POTATOES
WILD STRIPED BASS
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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