Roasted Chilean Sea Bass with Seared Tomatoes And Leeks
Try this Roasted Chilean Sea Bass with Seared Tomatoes And Leeks recipe, or contribute your own. "Olive oil" and "Butter" are two of the tags cooks chose for Roasted Chilean Sea Bass with Seared Tomatoes And Leeks.
Yield: 1 servings Ready in 1 hours
2 people trying soon
|3 tbChopped fresh tarragon|
|1/2 cFish stock|
|1 cDrained canned plum|
|1/4 cDry white vermouth|
|1/4 cPitted nicoise olives|
|2 Shallots; finely minced|
|Salt; to taste|
|3 lgLeeks; split, washed,|
|1 1/2 lbChilean sea bass; skinless,|
|3 tbolive oil|
|Cut into four 1 1/2" thick|
|Black Pepper; freshly ground|
|3 tbUnsalted butter|
Roasted Chilean Sea Bass with Seared Tomatoes And Leeks Preparation
Preheat oven to 400 degrees. Season fish with salt and pepper. Heat the olive oil in a large skillet. Sear the tomatoes over medium heat, add the leeks, and cook together 3 minutes. Add the shallots, olives, capers, reserved tomato juice, vermouth, and stock, and cook 5 minutes more over medium heat, or until the sauce reduces slightly. Pour the vegetable mixture into an ovenproof casserole. Place the fish on top of the bed of vegetables and roast the fish for 8 to 10 minutes. Gently remove the fish from the casserole, stir in the tarragon and butter and spoon the vegetable sauce around the fish. Serve immediately, sprinkled with additional chopped tarragon. This recipe yields 4 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B05 broadcast 05-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 05-18-1997 Recipe by: Michael Lomonaco
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