Chilean sea bass with tomato relish.
It has been pretty hot outside, therefore I did not feel to have too many burners going at once, or even less the oven on tonight. As a result, I came up t with this simple recipe following my expedition to the grocery store and purchased some of the most beautiful and fragrant heirloom tomatoes I have seen. I wanted to do something with them rather than a salad, tomato sauce, or gratin.
Mincing and letting the ingredients set while preparing the sea bass, in addition to each flavor enhancing each other, it addition it will help you with dinner. This recipe is rather quick once you start.
The result was quite delicious as the sea bass sits on the natural juice of the tomatoes with the Dijon vinaigrette. A made some simple roasted potatoes to go along side.
Tonight’s July 11, 2010 dinner:
Chilean Sea Bass with Tomato Relish
CHILEAN SEA BASS WITH TOMATO RELISH
3 Tablespoons capers, drained
3 tablespoon olive oil
1 cup heirloom tomatoes cut into small chunks
1/3 olives (green, kalamata) pitted and chopped
1 tablespoon Champagne vinegar
1 teaspoon minced shallots
1 ½ teaspoon Dijon mustard
Salt and pepper
1 ½ tablespoon olive oil
2 sea bass fillets
Rinse the capers under cold running water, rinse and pat dry with paper towel.
Put 1 tablespoon of olive oil in a medium size skillet over medium heat. When hot add capers and fry for 1 minute, gently shaking the pan. Add the tomatoes and the olives. Season with salt and pepper and cook for 2 – 3 minutes, just enough to warm.
In a small bowl, whisk together the remaining 2 tablespoons olive oil, the Dijon mustard and vinegar. Add the tomatoes and mix well.
In a large straight skillet heat the remaining olive oil over medium heat. Once the oil is hot, add the fillets and cook 5 to 6 minutes on each side, or until cooked through completely and the fish flakes easily.
Top the fillets with the tomato relish and enjoy.