Cuban Sea Bass

>> 3.23.2010

Wow, what a yummy dish this was! We were recently given the opportunity to buy (at wholesale price) wild-caught, sushi-grade fish. This excited my husband most of all as he grew up in Virginia Beach and loves seafood. This also makes him quite picky about the fish we buy which is why we are rarely able to get it. Anyway, we ordered about 7 lbs. of fresh albacore and sea bass and have been thoroughly enjoying the health (and taste!) benefits. Here is one of our favorite recipes~ Enjoy!

*4 6-oz. Sea Bass fillets
*Olive Oil, for sauteing
*1.5 cups thinly sliced white onions (we prefer 2-3 shallot bulbs instead)
*4 garlic cloves, minced
*4 cups plum tomatoes, seeded
*1.5 cups white wine
*8 oz. sliced mushrooms
*1/8 cup capers, drained (more to taste)
*1/8 tsp cayenne (red pepper flakes can also be used)
*1/4 cup fresh cilantro, chopped
*2 Tbs Butter

Saute the onion and garlic in olive oil until soft. Add the tomatoes and cook until they begin to soften. Stir in wine, mushrooms, capers and cayenne~ heat to a simmer. Place the sea bass into the sauce. Cover adn gently simmer for 10-12 minutes or until the fish flakes easily with a fork. Transfer the sea bass to a serving plate and keep warm. Increase the heat of the sauce and add in the butter. Simmer until the sauce thickens then stir in the cilantro. Serve sauce over fish.
Pair this with brown basmati rice and lightly steamed asparagus, sprinkled with butter and sea salt.
DISCLAIMER: I would love to take credit for this wonderful meal, but all the praise goes to my husband who made it into the kitchen before I did. ;)

This post is part of Real Food Wednesdays at Kelly the Kitchen Kop



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