| Ingredients:
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1 6 ounce fillet of Chilean Sea Bass
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1/2 Bu. Scallions, sliced
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6 ozs. Roma Tomatoes, diced
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1 oz. MarketSource Fresh Basil, chiffonade
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2 ozs. Haserot Tomato Juice
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2 ozs. Butter
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2 ozs. White Wine
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TT Salt and Pepper
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Instructions:
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Heat the butter in a sauté pan and add the Sea bass,
cooking each side for 1 minute only, remove from pan - hold warm.
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Add Tomatoes and scallions, cook 2 minutes, then add basil.
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Add tomato juice and bring to boil.
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Return sea bass, reduce to simmer and baste bass as necessary with cooking liquid.
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Remove bass to service plate, adjust seasoning and spoon sauce over and around bass on plate.
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Garnish with fresh basil. |