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Post by ellise on Jul 21, 2005 20:25:04 GMT 10
For the Mushroom Ragout: 2 Tbsp olive oil 2 Tbsp chopped shallots 2 cups sliced mushrooms 8 plum tomatoes, quartered and skinned 2 sprigs tarragon, or 1/2 teaspoon dried tarragon salt to taste freshly ground black pepper For the Sautéed Sea Bass: 8 black or striped sea bass fillets, 4 to 5 ounces each salt to taste freshly ground black pepper 2 Tbsp canola oil For the Mushroom Ragout: Heat the oil in a skillet over medium heat. Add the shallots and cook until they begin to soften, about 2 minutes. Turn the heat to medium-high, add the mushrooms and sauté 2 minutes more. Add the tomatoes, tarragon, salt and pepper. Heat thoroughly. If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste. Adjust the salt and pepper to taste. (This can be made ahead and kept in the refrigerator for up to 2 days.)
For the Sautéed Sea Bass:
Generously season the fillets with salt and pepper. Heat the oil over medium-high heat in a pan large enough to accomodate all the fillets. Sear the fillets for 3 to 4 minutes on each side, turning only once. (Thin fillets will take less time, thicker fillets more.) Serve the fish with the mushroom ragout spooned over and around the fish. Nutrition Facts Serving Size 1 fillet with 2 tablespoons of ragout Amount Per Serving Calories 206 Total Fat 10 g Saturated Fat 1 g Protein 23 g Total Carbohydrate 8 g Dietary Fiber 2 g Sodium 394 mg Percent Calories from Fat 42% Percent Calories from Protein 44% Percent Calories from Carbohydrate 15% Substitute shiitake, oyster or chanterelle mushrooms for the domestic mushrooms.
Serves 8
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