Recipe by Maito
Simple, but fancy, and definitely a company worthy dish! I am sure other firm fishes would work as well. Thanks to KLBoyle for putting this recipe in her best of 2008 cookbook!
Top Review by Annacia
Oh my goodness, this is really a treasure. I love everything about it. The bass is perfect, cooked through but still moist and tender. The veggies are a marvelous mix that taste great on their own but also compliment the fish. I wouldn't hesitate to make this for guests and impress the heck out of them! Wouldn't change a thing.
- 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
Directions See How It's Made
- 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!