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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER FISH RECIPES |
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Lea’s Sea Bass with Olives and Capers
YIELDS: 4
servings.
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INGREDIENTS: |
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4 Sea Bass
steaks (about 6 oz. each and 3/8" thick),
skin removed
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Kosher
salt, to taste
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Black
Pepper, freshly ground, to taste
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¼ cup
Extra-Virgin Olive Oil “GREEK”
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2 cloves
garlic, thinly sliced
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2 cups
whole peeled packages tomatoes, drained and
minced
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½ cup large
green olives, pitted and roughly chopped
“KOSHER”
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3 Tbs.
salt-packed capers, soaked and drained
“KOSHER”
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¼ tsp.
crushed red Chile flakes
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2 Tbs.
roughly chopped flat-leaf parsley (check for
infestation)
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1 Tbs.
fresh lemon juice
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INSTRUCTIONS: |
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Season sea bass with salt and pepper.
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Heat oil in a 12" skillet over high heat.
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Working
in two batches, add sea bass and cook,
flipping once, until golden brown and medium
rare, about 3 minutes.
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Transfer sea bass to a plate, leaving oil in
skillet.
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Reduce heat to medium.
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Add
garlic and cook, stirring, until soft, about
3 minutes.
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Add tomatoes, olives, capers, and chile
flakes and cook, stirring, until tomatoes
soften and release some of their juices,
about 5 minutes.
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Return sea bass steaks to skillet, nestling
them in the sauce
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Add
parsley and lemon juice
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Cook until fish is cooked through.
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Serve, transfer sea bass to a platter and
spoon sauce over top.
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| Source:
Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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