Charlotte Seafood Recipe List


7741 Colony Road, Charlotte, NC 28226


6 Servings


1 28 oz Can Diced Tomatoes in Juice,well drained, juices reserved
1/4 c Extra-Virgin Olive Oil
1/4 c Finely Chopped White Onion
3 Large Garlic Cloves, chopped
3 Small Bay Leaves
2 T Chopped Fresh Parsley
1 t Dried Mexican Oregano
1/4 c Chopped Pitted Green Olives
2 T Raisins
2 T Drained Capers
6 - 4 to 5 oz Sea Bass Fillets
3 Pickled Jalapeno Chiles, halved lengthwise


  • Place drained tomatoes in medium bowl.
  • Using potato masher, crush tomatoes to coarse puree.
  • Drain again, reserving juices.
  • Heat oil in heavy large skillet over medium-high heat.
  • Add onion and stir 30 seconds.
  • Add garlic and stir 30 seconds.
  • Add tomato puree and cook 1 minute.
  • Add bay leaves, parsley, oregano and 1/4 cup reserved tomato juices
  • Simmer until sauce thickens, about 3 minutes.
  • Add olives, raisins, capers and all remaining reserved tomato juices.
  • Simmer until sauce thicken again, stirring occasionally, about 8 minutes.
  • Season sauce to taste with salt and pepper. (Can be made one day ahead. Cover and refrigerate).
  • Preheat oven to 425 degrees.
  • Spread 3 tablespoons sauce in bottom of 15x10x2 inch glass baking dish.
  • Arrange fish atop sauce.
  • Sprinkle fish lightly with salt and pepper.
  • Spoon remaining sauce over.
  • Bake uncovered until fish is just opaque in center, about 18 minutes.
  • Using long spatula, transfer fish with sauce to plates.
  • Garnish with pickled jalapeƱo halves.

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