Chilean Seabass with Marrow
Good, tender and juicy whitefish. Serves 3 people. I like it served over
steamed rice. Don't go wild with the Serrano chile!
Ingredients
- 1 1/2 lb. Chilean Seabass fillets
- 3 cloves garlic, minced
- 1 to 2 tbsp. cilantro, finely chopped (but I use lots more)
- 2 tblsp. oil-packed sun-dried tomatoes, chopped and drained
- 2 green onions, chopped
- 1 lime
- a dash white wine
- 2 to 3 small marrows, sliced
- 1 Serrano chile, minced (Hot -- don't use too much!)
- salt, pepper, paprika
Method
Arrange Seabass fillets in a single layer on foil-lined broiler pan.
Spread garlic, cilantro, sun-dried tomatoes, and green onions over them.
Squeeze lime juice on 'em, sprinkle the wine, arrange the marrow around
the fish, salt/pepper to taste, and add paprika for color. Cover with
foil and crimp the edges to form a seal.
Bake at 450 degrees for 20 minutes.