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| Branzino all'Acqua Pazza |
| Yields: 1 serving |
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| INGREDIENTS |
8 oz Chilean sea bass
1 C Fiji water
1 C chardonnay white wine
8 grape tomatoes
2 fresh basil leaves
6 pearl onions
1 slice fresh fennel
1 t extra-virgin olive oil
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| METHOD |
| Place oil in the pan and bring to high heat.
Pan sear the Chilean sea bass for approximately three minutes.
Slowly add the chardonnay wine, fiji water, tomatoes, fresh fennel
and onions.
Let fish cook for four minutes on each side.
Add basil and let simmer for two more minutes or until sauce has
reduced.
Ready to serve. |
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