Sea Bass With Artichokes and Balsamic Vinegar Recipe #270954
Simple, but fancy, and definitely a company worthy dish! I am sure other firm fishes would work as well. Thanks to KLBoyle for putting this recipe in her best of 2008 cookbook!
by Maito
20 min | 10 min prep
SERVES 2
- 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
- Barbecue fish just until done (be careful not to overcook).
- 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.
- Add artichokes, tomatoes and balsamic vinegar.
- 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.
- Plate fish with sauce and enjoy!
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 270954 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars