Cuban Style Seabass

iVillage Member
Registered: 02-25-2007
Cuban Style Seabass
Wed, 11-07-2007 - 12:56pm

Cuban Style Seabass


 


INGREDIENTS:


2 tablespoons extra virgin olive oil


1 1/2 cups thinly sliced white onions


2 tablespoons minced garlic


4 cups seeded, chopped plum tomatoes


1 1/2 cups dry white wine


2/3 cup sliced stuffed green olives (I skip the olives)


1/4 cup drained capers (I skip the capers)


1/8 teaspoon red pepper flakes


4 (6 ounce) fillets sea bass


2 tablespoons butter (I use benecal)


1/4 cup chopped fresh cilantro


 


I seasoned the fish with salt and pepper.


 


DIRECTIONS:


1. Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.


 


2. Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.


 


3. Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.


 


I served this with Belizean rice and beans and roasted veggies.

Sheneq


 


 

Sheneq