Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Chilean Sea Bass Putanesca
- add review
- #101941
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 Chilean sea bass filets (8 ounce size)
2 tablespoons olive oil
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
1/2 cup red onion, julienne-style
1/2 cup red bell pepper, julienne-style
1/2 cup green bell pepper, julienne-style
8 individual fresh banana pepper rings
1/4 cup tomato flesh, julienne-style
10 pitted kalamata olives, rinsed
1 tablespoon capers, rinsed
1 tablespoon anchovy paste
3 cups chicken stock
3/4 cup marinara sauce
salt and pepper, to taste
all purpose flour, for lightly dusting fish
directions
Preheat oven to 375 degrees F. Heat medium sized saute pan over high heat.
Season sea bass with salt and pepper. Dredge bass in flour, but be sure to remove excess flour. Saute bass in olive oil, flesh side down first if skin is still attached.
Remove bass from pan and place on ovenproof liner. Place in oven and cook for 6-8 minutes, depending on thickness, or until done.
In same saute pan, add onion, red, green, banana peppers and cook until tender. Add garlic, tomato, capers, olives, anchovies, extra virgin olive oil and saute for 2 minutes.
Add chicken stock, marinara, and season with salt and pepper. Reduce mixture until the liquid is almost gone, and is a thick ragout consistency. Adjust seasoning with salt and pepper to taste.
Serve sauce over bass with seasonal vegetables.
added by
allie
nutrition data
Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments