James Earl Jones' Chilean Sea Bass
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Recipe Information
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| Name: |
James Earl Jones' Chilean Sea Bass |
| Submitter: |
ladygorb |
| Category: |
Seafood |
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| Submitted: |
30 Apr 2006 |
| Updated: |
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| Views: |
288 |
| Rating: |
This recipe is unrated. |
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Description:
Celebrity recipe - James Earl Jones - Actor |
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Recipe Ingredients
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- Prep Time: About 3 hrs.
- Makes: 6 Servings
- Ingredients:
- 10 Maui onions sliced
- 1 stick unsalted butter
- 12 Roma tomatoes, seeded & chopped
- (or the canned and drained equivalent)
- 5 chopped shallots
- 3 cloves garlic, minced
- 3 basil leaves, chopped
- 1 tablespoon extra virgin olive oil
- 1/2 cup chicken broth ( if necessary )
- 12 pieces Chilean sea bass,
- each 2 inches wide and 2 1/2 inches long
- Salt and pepper to taste
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Recipe Instructions
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Preparation:
In a skillet, cook the onion in the butter on low heat until carmelized ( between 1 and 2 hours ).
Puree the tomatoes, shallots, garlic, and basil.
Heat the olive oil in a saucepan and then add the pured ingredients and cook on low for 30 minutes.
Add chicken broth as necessary to maintain the liquid.
Preheat the oven to 425 degrees.
Season the bass with salt and pepper to taste and place in a shallow baking dish.
Cover the bass with onions.
Bake for 10 to 12 minutes.
Use 2 pieces of bass per serving and serve over a proportionate amount of space.
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