Recipe - Steves Chilean Sea Bass (Wash)

10 ounce Chilean sea bass; fresh
10 Kalamata olives; pitted
2 ounce Red onions
3 ounce Fresh tomatoes
2 ounce Balsamic vinegar
2 ounce Olive oil
1 ounce Garlic
1 ounce Butter
Salt
Pepper
2 ounce White wine

Preheat oven to 375 degrees.

Bake sea bass with wine, 1 ounce butter, salt and pepper for 10 minutes.

While fish is baking, saute garlic in oil. Add red onions, and olives.
After one minute add tomatoes and balsamic vinegar and 1 ounce of butter.
Cook until onions are transparent.

Remove sea bass from the oven and place on plate. Pour the onion and olive
mixture over and enjoy!

Source: Barbara Williams, Coasting & Cooking Bk #4 Washington & Oregon,
1997. ISBN:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Lanza's Ristorante, Port Townsend