Sauteed Sea Bass on Ratatouille, Tapenade, Tomato Fondue

1 servings

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Sauteed Sea Bass on Ratatouille, Tapenade, Tomato Fondue Ingredients

FOR THE RATATOUILLE	FOR TOMATO FONDUE
4 tb Olive oil	1 c Olive oil
1 Onion; peeled and diced	1 md Red onion; peeled and finely
1 Red and Yellow bell pepper;	; diced
1 sm Eggplant; peeled; seeded and	Kosher salt and freshly
1 Zucchini; peeled, seeded and	; taste
; diced	4 Cloves garlic; peeled and
1 Yellow squash; peeled seeded	1 sm Pinch of oregano; thyme and
; diced	1 16 ounces ca italian plum
2 tb Diced shallot	FOR THE SWORDFISH
2 tb Diced garlic	4 Seven-ounces center cut
1 tb Fresh thyme leaves	Herb oil; (a blend of a few
Salt and pepper to taste	; fresh sprigs thyme,
1 c Diced plum tomatoes; seeded	; rosemary, and
FOR THE TAPENADE	; parsley with 2
1 c Mixed country olives; remove	; cloves of minced
1 / 4 cups capers	; garlic, Chile
2 Filets of anchovy; rinsed	; pepper and 1/2 cup
; dry	; olive oil)
2 Cloves garlic peeled	Salt and pepper
1/3 c Olive oil

Instructions for Sauteed Sea Bass on Ratatouille, Tapenade, Tomato Fondue

Place a large saute pan over medium high heat and heat the on. When hot. add the onion. Stir to coat with Oil. Saute one minute then add the peppers, Stir, saute briefly and add the eggplant. Stir, saute and add the zucchini and squash. Season with salt & pepper, and saute the vegetables until soft. another 2 minutes. Add the shallot, garlic, and thyme, stir to combine well, and saute another 2 minutes, Add the diced tomato, heat through, and reserve. Yield: 4 servings. For the tapenade: Place olives, capers, anchovy and garlic in food processor with about half of the olive oil and puree. With the motor running, add the remaining olive oiI. Reserve. For tomato fondue: Warm olive oil in a stainless sauce pot over medium heat. Add the onions and simmer for 5 to10 minutes until the onions are soft. Season with salt and: pepper. Add the chopped garlic and Herbs, simmer for 1 to2 minutes, carefully cooking but not browning the garlic (the oil should seer the vegetables). Add the tomatoes, and continue cooking another 10 minutes. Place the contents of the sauce pot a food processor and pulse a few times to blend the ingredients You want the sauce to be chunky. Reserve. For the swordfish: Pre-heat grill. Brush steaks with the herb oil and season with salt and pepper. Place over white coals and grill for approximately 3 minutes. Turn steaks and grill another 3 minutes, until medium Remove. To assemble the mound ratatouille in the center of one plate. Place one swordfish steak on top. Put one rounded spoonful of tapenade on top of the steak and surround it with tomato fondue. Converted by MC_Buster. NOTES : Recipes adapted from Rick Moonen, Executive Chef, Oceana Recipe by: IN FOOD TODAY SHOW #INJ078A Converted by MM_Buster v2.0l.

Main Ingredient: TomatoesCuisine: Uncategorized