Saute'ed Sea Bass On Bruschetta
Source of Recipe
MOM
3 28oz. cans whole Italian tomatoes, drained, seeded,
and cut into 1/4in. dice.
1/4 cup celantro tops - chopped
1 tablespoon freshly chopped basil
3 tablespoons minced shallots
3 garlic cloves - chopped finely
1 teaspoon freshly grated orange zest
3 tablespoons fresh lemon juice
3 tablespoons red-wine vinegar
8 to 10 diagonal 1/4in. thick slices
fat-free French or Italian bread - toasted
4 tablespoons all-purpose flour
2 tablespoons unsalted butter
3 tablespoons fresh orange juice
Seafood
8ea 6 to 8 oz. sea bass, flounder, or sole fillets
In a bowl stir together tomatoes, celantro, shallots, zest, garlic, lemon juice, vinegar, and salt and pepper to taste. Drain mixture in a sieve set over a bowl 10 minutes, reserving liquid, to divide among toasts, spreading to cover. (may be prepared several hours ahead)
Season fish with salt and pepper and dredge in flour to coat, In a In large non-stick skillet heat butter over moderately high heat until foam subsides and cook fish 3 minutes on each side, until just cooked through. Arrange 1 fillet over each bruschetta and keep warm. Add reserved tomato liquid and orange juice to skillet and boil until reduced to about 1/3 cup.
Pour over fish Serve with your choice of vegetable
|
|
member logon
