Best Sea Bass In Artichoke Stew And Tequila Served With Ricotta Tortita Recipes

Sea Bass with Artichokes, Zucchini and Tomatoes image

Yield Serves 2; can be doubled

Number Of Ingredients 7

1 6-ounce jar marinated artichoke hearts
2 5- to 6-ounce sea bass fillets
8 ounces plum tomatoes, chopped
1 zucchini, cut into rounds
3 tablespoons chopped fresh basil
2 garlic cloves, minced
3/4 cup bottled clam juice

Steps:

Preheat oven to 475°F. Drain marinade from artichokes into 9-inch-diameter glass pie dish. Add fish; turn to coat with marinade. Sprinkle fish with salt and pepper. Scatter artichokes, tomatoes, zucchini, basil and garlic around fish. Pour clam juice over. Bake until fish is just opaque in center, about 20 minutes.

Sea Bass With Artichokes and Balsamic Vinegar image

Provided by Maito

Categories Bass

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

12 ounces sea bass, skin off
1 teaspoon olive oil
2 garlic cloves, minced
1 leek, white part, julienned (washed well)
salt and pepper
8 artichoke quarters in water, or marinated, drained
12 cherry tomatoes, halved
1/4 cup balsamic vinegar

Steps:

Barbecue fish just until done (be careful not to overcook).
While the fish is cooking, make the sauce. Heat oil in a pan over medium heat and saute garlic and leeks until soft, a few minutes. Season with salt and pepper.
Add artichokes, tomatoes and balsamic vinegar.
Reduce by about 50 per cent. There shouldn't be much vinegar left in the pan, and it should be starting to get syrupy. Keep warm on low until fish is ready.
Plate fish with sauce and enjoy!