June 14, 2010
Sea bass on hand as well as fresh tomatoes, served alongside a bed of hot al dente fettuccine pasta. Tonight dinner was a quick and simple one to prepare. The fettuccine absorb well the tomatoes sauce. The sea bass is fork tender with each bites and flavorful. I must say it is one of my favorite dishes. Everyone enjoyed it and no leftovers.
Quite simple and light for the warm weather or any nights of the week. A chilled glass of white wine, fresh cantaloupe and strawberries for dessert, dinner had the perfect ending.
Tonight’s dinner June 14, 2010
Sea Bass with Tomatoes Sauce and Fettuccine
Fresh cantaloupe with strawberries
CHILEAN SEA BASS WITH TOMATOES SAUCE AND FETTUCCINE
6 Fresh tomatoes, cut and seeded
Salt and pepper
2 garlic cloves
Fresh basil leaves
4 nice pieces of Chilean Sea Bass
1 Tablespoon of butter
In a food processor place the tomatoes and chop them to almost a puree consistency.
In a large heavy bottom pan place some olive oil and the garlic. Let the garlic golden, but not burn and remove when done and toss. Add the tomatoes puree and season with salt and pepper.
Cover and simmer for 30 to 40 minutes. Add the basil leaves as well as the Chilean Sea Bass, cover and cook until the fish is ready, another 5 to 10 minutes, or until fish is cooked to desired consistency.
In a large pot, bring salted water to a boil and cook the pasta to desired doneness.
When the pasta is ready, drain well and place in a large platter. Put a tablespoon of butter and mix well. Add the tomatoes sauce and mix. In a large plate add the fettuccine and top it with the Chilean Sea Bass. Serve nice and hot.
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