Difference between revisions of "Chilean Sea Bass à la Grecque"

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m (Text replace - "Directions" to "Procedures")
 
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* ½ tsp [[coriander seeds]] or [[ground coriander]] (optional)
 
* ½ tsp [[coriander seeds]] or [[ground coriander]] (optional)
  
== Directions ==
+
== Procedures ==
 
# Rinse the Chilean sea bass with cold [[water]] and pat dry with paper towels.  
 
# Rinse the Chilean sea bass with cold [[water]] and pat dry with paper towels.  
 
# Lightly season the with [[salt]] and [[pepper]], then coat with [[flour]], shaking off the excess.  
 
# Lightly season the with [[salt]] and [[pepper]], then coat with [[flour]], shaking off the excess.  

Latest revision as of 11:49, 15 July 2012

File:Sea Bass a La Grecque.jpg
Chilean Sea Bass à la Grecque

Description[edit]

This recipe yields 4.

Ingredients[edit]

Procedures[edit]

  1. Rinse the Chilean sea bass with cold water and pat dry with paper towels.
  2. Lightly season the with salt and pepper, then coat with flour, shaking off the excess.
  3. Heat the oil in a skillet over medium-high heat, add the pieces and cook just until lightly browned, about 1 minute on each side.
  4. Transfer to a plate and set aside.
  5. Add the Onion and garlic to the skillet and cook, stirring, until beginning to soften, 1 to 2 minutes.
  6. Add the tomatoes, lemon juice, bay leaves, rosemary, oregano, coriander, salt and pepper and cook over high heat, stirring, for 3 to 4 minutes.
  7. Add the pieces and press them gently into the tomato mixture, cover the skillet and cook over medium heat until the is no longer opaque in the center, 8 to 10 minutes.
  8. Discard the bay leaves, transfer the and tomato mixture to warmed dinner plates and serve with rice or pasta.