TTCbaby
Twin mommies are twice as nice
Member since 4/08 1861 total posts
Name:
J
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Re: does anyone have the recipe for braised sea bass by nick stellino?
Braised Sea Bass with Olives and Peppers
Branzino di Pantelleria in Umido
Serves 6
Nick Stellino's
Family Kitchen
Channel9Store.com
2 Tbsp. olive oil
6 Chilean sea bass fillets, about 6 oz. each
Salt and freshly ground black pepper to taste
The sauce:
1 cup chopped onion
6 cloves garlic
1 cup diced red bell pepper
1 cup diced yellow bell pepper
20 pitted black olives, halved
20 pitted green olives, halved
2 Tbsp. capers, drained
3 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh basil
¼ tsp. red pepper flakes
½ cup white wine
½ cup tomato sauce
1½ cups clam juice
2 Tbsp. fresh lemon juice
2 Tbsp. extra-virgin olive oil
Chopped parsley for garnish
In a large covered skillet, heat 2 tablespoons of the olive oil over medium-high heat until almost smoking. Pat the fish fillets dry and season with 1/8 teaspoon each of the salt and pepper. Sear the fish in the oil, without jostling, for 3 to 4 minutes, or until a nice brown crust forms. Flip and brown the other side for about 3 minutes. Remove to a plate and voce to keep warm.
Reduce heat to medium. Add the remaining 3 tablespoons olive oil to the skillet, and sauté the onion, garlic, bell peppers, olives, capers, 2 tablespoons of the parsley, basil, red pepper flakes, and remaining ½ teaspoon of slat and ¼ teaspoon of pepper. Cook, stirring frequently, for 4 to 5 minutes, or until the vegetables soften. Pour in the wine, stirring well to dislodge any browned bits from the bottom of the pan, and continue cooking to reduce liquid by half, 2 to 3 minutes. Add the Tomato Sauce, clam juice, and lemon juice. Bring to a boil, then simmer for 10 to 12 minutes to thicken slightly and strengthen the flavors.
Return the fish fillets to the skillet with the sauce (see tip below). Cover and braise gently over low heat until the fish is tender and opaque throughout, about 8 minutes. Drizzle with the extra-virgin olive oil and garnish with the remaining 1 tablespoon parsley before serving.
Chef's Tip
If you skillet is not big enough to hold the sauce and all the fish fillets, pour the sauce ina large baking pan, place the fillets on top and bake for 6 to 8 minutes in preheated 325 degree oven.
All of the recipes from the show are available in the companion cookbook Nick Stellino's Family Kitchen.
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