Greg came home with another piece of Chilean Seabass so I found a new recipe. He thought the sun-dried tomatoes over-powered the buttery flavor of the fish so next time I'll stick to a more simple sauce. I asked him which was his favorite seabass so far and he said the first time with the hollandaise sauce. Great...I guess the boy's got a taste for gourmet now!
Ingredients: (4 servings)
¼ c chopped drained oil-packed sun-dried tomatoes, 2 Tbsp oil reserved
2 Tbsp drained capers
1 Tbsp chopped garlic
1 Tbsp minced fresh thyme or 1½ tsp dried
½ c dry white wine
½ c bottled clam juice
4 6-to7-oz sea bass fillets
1. Heat 2 Tbsp reserved oil in heavy large ovenproof skillet over medium-high heat. Add tomatoes, capers, garlic and thyme and stir 1 min. Add wine and clam juice and boil until liquid is reduced almost to glaze, about 3 min.
2. Sprinkle fish with salt and pepper. Add to skillet; turn to coat with sauce. Heat fish until just opaque in center, about 15 min. Transfer fish and sauce to platter.