Serves 4
Preheat oven to 350 degrees.
- 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
Whisk 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.