Pan Sheared Cuban Sea Bass
This recipe I first had at a small Cuban food joint in New york. The Sea Bass was fresh and the cooking was excellent. I liked the dish so very much that I had visited that place three subsequent days and ordered the same dish. On the third day the Chef himself walked out of the kitchen and wanted to ask me about this dish and I took the opportunity to fish out the recipe for this yummy dish from that kitchen hardened Cuban Chef. I am glad that I did. This dish is a super hit here in India, specially with my sons. I am sure, when you cook this dish the reaction at your home will be same.
Preparation Time : 10 minutes
Cooking Time : 25 - 30 minutes
Difficulty : Easy
Serves : 4
- 2 tablespoons Extra Virgin Olive Oil
- 1 1/2 cups white Onions, thinly sliced
- 2 tablespoons minced Garlic
- 4 cups Plum Tomatoes, seeded and chopped (in case you don't get plum tomatoes, use regular ones that are smaller in size and perfectly ripened)
- 1 1/2 cups Dry White Wine
- 2/3 cup sliced Stuffed Green Olives
- 1/4 cup drained Capers (you will get bottled Capers in Super Markets)
- 1/8 teaspoon Red Pepper Flakes
- 4 x 150 grams Fillets Sea Bass (ask your fish monger to do the fillets)
- 2 tablespoons Butter
- 1/4 cup fresh Cilantro/Coriander leaves chopped
- Salt to taste
4) Place sea bass fillets into sauce. Take care, not to overlap them.
7) Increase the heat, and add butter to sauce. Add salt.