Sea Bass With Artichoke Saute Recipe
Ingredients
| Olive oil | 4 Teaspoon | |
| Red onion | 1 , chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Frozen artichoke hearts package | 1 , thawed | |
| 1 red bell pepper, seeded and chopped | ||
| Lemon juice | 1 Tablespoon | |
| Basil leaves | 3 Tablespoon, thinly sliced | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| 4 (6-ounce) sea bass, cod, or swordfish fillets | ||
Directions
1. Spray the broiler rack with non-stick spray; preheat the broiler.
2. Heat 2 teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until the onion softens,about 2-3 minutes. Stir in the artichoke hearts and bell pepper and cook until the onion begins to brown, about 4-5 minutes long.
Add the lemon juice and cook, stirring, until evaporated, about 10 seconds. Remove the skillet from the heat and stir in the basil, 1/4 teaspoon salt, and 1/8 teaspoon of pepper. Cover and keep warm.
3. Drizzle the fish with the remaining 2 teaspoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Transfer the fish to the broiler rack and broil 5 inches from the heat until the fish is just opaque in the center, about 7-8 minutes.
2. Heat 2 teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until the onion softens,about 2-3 minutes. Stir in the artichoke hearts and bell pepper and cook until the onion begins to brown, about 4-5 minutes long.
Add the lemon juice and cook, stirring, until evaporated, about 10 seconds. Remove the skillet from the heat and stir in the basil, 1/4 teaspoon salt, and 1/8 teaspoon of pepper. Cover and keep warm.
3. Drizzle the fish with the remaining 2 teaspoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Transfer the fish to the broiler rack and broil 5 inches from the heat until the fish is just opaque in the center, about 7-8 minutes.
Chef
