INGREDIENTS:
4 each 5-6 oz. Sea Bass Filets
12 oz. Cherry Tomatoes (sliced in ½)
8 oz. Snow Peas or Sugar Snap Peas (sliced on the bias)
1 Cup Red Onion (small dice)
8 oz. Shiitaki Mushrooms (thinly sliced)
2 Cups Balsamic Vinegar (reserve ½ cup for marinade)
2 Tbs. Garlic Cloves
1 oz. Thai or Traditional Basil Leaves (thinly sliced)
3 oz. Olive Oil
Salt & Pepper to taste
METHOD:
Start out a day ahead by roasting your tomatoes in 300° oven. Marinate the cherry tomatoes with the ½ cup of balsamic vinegar, ½ of the basil, garlic, 1 oz of the olive oil and season with salt and pepper. Place the tomatoes on a parchment paper lined sheet tray and roast for 45minutes. You can store the tomatoes in the refrigerator for up to 3 days.
You can also prepare the balsamic reduction ahead of time as well. Simply add the vinegar to a pot and allow it to reduce by 2/3. You should store the reduction at room temperature. This reduction has an extremely long shelf life. If you would like to make a larger batch for future uses just increase the original amount of vinegar and reduce by 2/3.
Preheat your oven to 400 - 425°. Make sure that you pat the Sea Bass filets with paper towels to remove any excess moisture. Season both sides of the fish with S & P. Preheat a oven safe sauté pan with 2 oz. of olive oil. When the oil begins to smoke place the fish in the pan. DO NOT touch the fish for 4-5 minutes (this will help prevent the fish from sticking to the pan). Gently flip the fish over and immediately place the sauté pan into the oven. Allow the fish to cook for another 7-8 minutes.
While the fish is cooking sauté the onions, mushrooms and peas in 1 oz. of olive oil. At the very end add the cherry tomatoes and fresh basil. Season with S&P.
4 each 5-6 oz. Sea Bass Filets
12 oz. Cherry Tomatoes (sliced in ½)
8 oz. Snow Peas or Sugar Snap Peas (sliced on the bias)
1 Cup Red Onion (small dice)
8 oz. Shiitaki Mushrooms (thinly sliced)
2 Cups Balsamic Vinegar (reserve ½ cup for marinade)
2 Tbs. Garlic Cloves
1 oz. Thai or Traditional Basil Leaves (thinly sliced)
3 oz. Olive Oil
Salt & Pepper to taste
METHOD:
Start out a day ahead by roasting your tomatoes in 300° oven. Marinate the cherry tomatoes with the ½ cup of balsamic vinegar, ½ of the basil, garlic, 1 oz of the olive oil and season with salt and pepper. Place the tomatoes on a parchment paper lined sheet tray and roast for 45minutes. You can store the tomatoes in the refrigerator for up to 3 days.
You can also prepare the balsamic reduction ahead of time as well. Simply add the vinegar to a pot and allow it to reduce by 2/3. You should store the reduction at room temperature. This reduction has an extremely long shelf life. If you would like to make a larger batch for future uses just increase the original amount of vinegar and reduce by 2/3.
Preheat your oven to 400 - 425°. Make sure that you pat the Sea Bass filets with paper towels to remove any excess moisture. Season both sides of the fish with S & P. Preheat a oven safe sauté pan with 2 oz. of olive oil. When the oil begins to smoke place the fish in the pan. DO NOT touch the fish for 4-5 minutes (this will help prevent the fish from sticking to the pan). Gently flip the fish over and immediately place the sauté pan into the oven. Allow the fish to cook for another 7-8 minutes.
While the fish is cooking sauté the onions, mushrooms and peas in 1 oz. of olive oil. At the very end add the cherry tomatoes and fresh basil. Season with S&P.
No comments:
Post a Comment