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Name: Steves Chilean Sea Bass (Wash)
Prep time: 45 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: Pepper; 2 oz White wine; 2 oz olive oil; Salt; 3 oz Fresh tomatoes; 1 oz Butter; 1 oz Garlic; 10 Kalamata olives pitted; 2 oz Red onions; 10 oz Chilean sea bass, fresh; 2 oz Balsamic vinegar

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INGREDIENTS

Pepper
2 oz White wine
2 oz olive oil
Salt
3 oz Fresh tomatoes
1 oz Butter
1 oz Garlic
10 Kalamata olives ; pitted
2 oz Red onions
10 oz Chilean sea bass, fresh
2 oz Balsamic vinegar

Servings

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 Recipe by: Lanzas Ristorante, Port Townsend

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Nutrition

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Serving Size: 1 Serving (446g)
Recipe Makes: 2

Calories: 1037
Calories from Fat: 768 (74%)

Amt Per Serving		% DV

	Total Fat 85.3g	114 %
	Saturated Fat 23.5g	117 %
	Monounsaturated Fat 49.7g
	Polyunsanturated Fat 8.3g
Cholesterol 118.4mg		36 %
Sodium 475.9mg		16 %
Potassium 840.1mg		22 %
Total Carbohydrate 34.3g		10 %
	Dietary Fiber 3g	12 %
	Sugars, other 31.3g
Protein 31.5g		45 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1037

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