MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Volare's Sea Bass Picatta
 Categories: Seafood, Sauces, Wine, Vegetables, Herbs
      Yield: 4 Servings

      4    Chilean sea bass portions
           - (8 oz ea); skinned,
           - pin bones removed
     1/4 c  Olive oil blend
            Salt & pepper

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       1 c  Pinot Grigio wine
       1 c  Chicken stock
       2 tb Capers in brine; drained
     1/2 c  Diced tomatoes; seeded
       2 tb Unsalted butter
            A-P Flour for butter
     1/2 ts Fresh basil; chopped
     1/2 ts Fresh Italian parsley;
            - chopped
            Salt & pepper

  Fish:

  Place the portions of seabass on a towel to remove any surface
  moisture. Season generously with salt & pepper. In a hot sauté pan
  bring the olive oil to smoke point and add the seabass. Allow to
  cook without disturbing until a golden crust has formed. Turn the
  bass over and place in a 450°F/232°C oven for 7 to 10 minutes
  depending on thickness until cooked through. Serve with your
  favorite vegetables, potatoes or polenta. Finish with the picatta
  sauce listed below.

  Sauce:

  Bring the white wine to boil in a saucepot and reduce by half. Add
  the chicken stock and capers and continue boiling for a few
  minutes. Next roll the butter in flour to make a quick roux, add to
  sauce and let reduce and thicken until nape. Finish sauce with
  herbs, s&p and finally tomatoes. Serve over the fish immediately.

  Recipe FROM: https://volare-restaurant.com

  Uncle Dirty Dave's Archives

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