Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chilean Sea Bass With Artichokes
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- #109766
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Capers, Olives & Tomatoes
40 Roma tomatoes (halved and seeded)
salt and pepper, to taste
oregano, to taste
fresh garlic to taste
1 cup capers
1 cup black olives
Chilean Sea Bass with Artichokes
parsley to taste
fresh oregano to taste
black peppercorns to taste
2 1/2 pounds Chilean sea bass
1/2 extra virgin olive oil
4 cups artichokes, cleaned and peeled in lemon water
1 cup white wine
1/2 cup white wine vinegar
directions
For Capers, Olives & Tomatoes: Roast Roma tomatoes with salt, pepper, oregano and garlic at 250 degrees F for 4 hours.
When done, chop tomatoes and place in a saucepan with capers and black olives. Add artichokes.
For Chilean Sea Bass with Artichokes: Steep parsley, oregano and black peppercorns and add to sea bass. Cook sea bass in olive oil until done.
Mix artichokes in white wine and white wine vinegar.
Recipe Source: Spike Mendelsohn, Top Chef Season 4
added by
kmorales
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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