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Chilean Sea Bass A La Grecque
1 pound Chilean sea bass fillet - (to 1 1/2 lbs) -- bones removed, cut in serving pieces
Salt -- to taste
Freshly-ground black pepper -- to taste
1/4 cup flour -- more if needed
2 tablespoons olive oil
1 small onion -- minced
3 garlic cloves - (to 4) -- minced or pressed
1 1/2 pounds tomatoes -- chopped
1/4 cup lemon juice
2 bay leaves
1 teaspoon dried rosemary -- crushed
1 teaspoon dried oregano
1/2 teaspoon coriander seeds or ground coriander -- (optional)
Rinse the Chilean sea bass with cold water and pat dry with paper towels. Lightly season the fish with salt and pepper, then coat with flour, shaking off the excess. Heat the oil in a skillet over medium-high heat, add the fish pieces and cook just until lightly browned, about 1 minute on each side. Transfer to a plate and set aside.
Add the onion and garlic to the skillet and cook, stirring, until beginning to soften, 1 to 2 minutes. Add the tomatoes, lemon juice, bay leaves, rosemary, oregano, coriander, salt and pepper and cook over high heat, stirring, for 3 to 4 minutes.
Add the fish pieces and press them gently into the tomato mixture, cover the skillet and cook over medium heat until the fish is no longer opaque in the center, 8 to 10 minutes. Discard the bay leaves, transfer the fish and tomato mixture to warmed dinner plates and serve with rice or pasta.
This recipe yields 4 servings.
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