Thank you for traveling the August road and every road on my 3 year journey.......
Stories from the Road!
By the way.....before I forget, I just have to share this unforgettable recipe for Chilean Sea Bass with you. I never tried making this particular fish on my own!
Now, I have no idea why I waited so long!
This dish is an absolute stunner and tastes phenomenal.
I made it for a moon-lit empty nester's dinner on the deck last night.
I served it with a new Italian white wine that I recently discovered--Marchesi di Barolo Gavi 2008.
It was the perfect end to a pretty okay Monday.....
- 4 (6-ounce) pieces Chilean sea bass
- 1/4 teaspoon salt, plus more for seasoning fish
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning fish
- 2 cups all-purpose flour
- 3 tablespoons extra-virgin olive oil, plus 3 tablespoons
- 3 garlic cloves, chopped
- 4 Roma tomatoes-crushed (retain most of liquid)
- 1/2 cup white wine
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh basil leaves
Season both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating.
In a medium nonstick fry pan, heat the 3 tablespoons olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer fish to a plate.
Wipe out the pan with a paper towel and heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic, tomatoes, wine, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook at a simmer for 10 minutes. Add the basil and the fish and heat for 2 minutes. Serve immediately.
Don't wait as long as I did!