July 11, 2010
It has been pretty hot outside, so I did not feel like to have too many burners on, or even less the oven on tonight. I came up tonight 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 in a long time, and wanted to do something with them other than a salad, tomato sauce, or gratin. 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.