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Chilean Sea Bass
10 oz Chilean sea bass; fresh
10 Kalamata olives; pitted
2 oz Red onions
3 oz Fresh tomatoes
2 oz Balsamic vinegar
2 oz Olive oil
1 oz Garlic
1 oz Butter
2 oz White wine
Preheat oven to 375 degrees.
Bake sea bass with wine, 1 ounce butter, salt and pepper for 10
While fish is baking, saute garlic in oil. Add red onions, and olives.
After one minute add tomatoes and balsamic vinegar and 1 ounce of
butter. Cook until onions are transparent.
Remove sea bass from the oven and place on plate. Pour the onion and
olive mixture over and enjoy!
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