CHILEAN SEA BASS WITH CREAMED SPINACH AND SALSA

Serves 4
Preheat oven to 350 degrees. Begin by making salsa.

Salsa

• 1 C diced tomato

• 1/2 C diced red onion

• 2 oz balsamic vinegar

Salt, white pepper and pinch of sugar, to taste
Mix ingredients together and let marinate at least 45
minutes.

Fish

• 4 8-oz fillets Chilean sea bass

• 2 oz soy sauce

• 3 cloves minced garlic

• 1 tsp black pepper

• 1/2 tsp sugar

Wisk together soy sauce, garlic, pepper and sugar and
marinate fish for 3-5 minutes. Bake at 350 degrees in a
preheated oven for 18-22 minutes. While fish is cooking,
prepare creamed spinach.

Creamed Spinach

• 3 oz. butter

• 1 small onion, finely diced

• 2 tsp. minced garlic

• 1 pkg. frozen chopped spinach, thawed

• 1 small can sliced mushrooms

• 1/2 tsp. ground fennel

• 1/2 tsp. ground nutmeg

• 1 T flour

• 1/2 C heavy cream

• 2 T parmesan cheese

• Salt and pepper to taste

Gently sauté onion and garlic in butter until
transparent. Add spinach, mushrooms, fennel, and nutmeg.
Cook 3 minutes. Stir in flour and cook 2 more minutes.
Add heavy cream and simmer 6-7 minutes. Mix in parmesan
cheese. Simmer 2 more minutes. Stir and taste. Add
more fennel, nutmeg or garlic as necessary and finish
with salt and black pepper. Keep warm.

TO FINISH DISH: Place one quarter of creamed spinach (or
substitute plain sautéed spinach) on each of plate.
Center cooked fish on top of spinach and spoon salsa on
top of fish.

^ Top

Home | About Us | Our Shop | The Captain's Table & TakeAway
Shop Online | Wholesale | Recipe Swap | Contact Us
Employment Opportunities | Policies | Directions | Site Map