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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (325g) Recipe makes 2 servings The following items or measurements are not included below: 8 artichoke quarters in water 1/4 cup balsamic vinegar |
||
| Calories 234 | ||
| Calories from Fat 54 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.0g | 9% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 69mg | 23% | |
| Sodium 130mg | 5% | |
| Potassium 769mg | 21% | |
| Total Carbohydrate 11.3g | 3% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 4.5g | ||
| Protein 33.1g | 66% | |
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Sea Bass With Artichokes and Balsamic Vinegar
By: Maito
Dec 11, 2007
Simple, but fancy, and definitely a company worthy dish! I am sure other firm fishes would work as well.
SERVES 2
Ingredients
- 12 ounces sea bass, skin off
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1 leek, white part, julienned (washed well)
- salt and pepper
- 8 artichoke quarters in water, or marinated, drained
- 12 cherry tomatoes, halved
- 1/4 cup balsamic vinegar
Directions
1
Barbecue fish just until done (be careful not to overcook).2
While the fish is cooking, make the sauce. Heat oil in a pan over medium heat and saute garlic and leeks until soft, a few minutes. Season with salt and pepper.3
Add artichokes, tomatoes and balsamic vinegar.4
Reduce by about 50 per cent. There shouldn't be much vinegar left in the pan, and it should be starting to get syrupy. Keep warm on low until fish is ready.5
Plate fish with sauce and enjoy!
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- Course > Main Dish
- Main Ingredient > Seafood > Fish > Freshwater > Bass
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Featured Reviews for This Recipe
From: NurseJaney
On Apr 10, 2008
Made for PAC Sring 2008 Had frozen Chilean Sea bass fillets from Costco. The sauce was delightful, except I should have drained the marinated artichokes. Have some of the sauce left for another night. Thanks, Maito, for a tasty treat after my enforced absence from sea food !
From: Anme
On Dec 19, 2007
This is a great fish recipe! I love the balsamic vinegar syrup that goes over this tasty dish, it really made this dinner awesome. I did add a bit more garlic, but over all an awesome recipe. I plan on using this vinegar glaze on many other meats in the near future.
From: KLBoyle
On Jan 13, 2008
Amazing fish and so incredibly easy! There was no sea bass at my local grocer so I used cod (the fish man said that was the most comperable fish they had) but it was still awesome. My dinner guests raved about the meal and all asked for the recipe. I was just blown away by how easy this recipe was and it was so full of flavor, I wish I could give more than 5 stars! I will definitely be making this often. Thanks Maito for another amazing recipe 
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