SEA BASS PROVENCAL

If you are fortunate enough to have fresh sea bass, halibut or yellowtail, you will love the way this recipe brings out the light tenderness of the fish. This dish is especially delicious with homegrown tomatoes and basil.

Ingredients
4 6-8 oz sea bass fillets (halibut or yellowtail work as well)
4 tablespoons olive oil
Lemon pepper

Clean and pat dry the fillets. Rub lemon pepper over fish, lightly salt and dredge in flour.

Prepare the following before frying the fish:
2 tablespoons capers, drained
2 shallots, chopped
1/4 teaspoon red pepper flakes
1/3 cup clam juice
1/3 cup dry white wine
1/2 cup fresh basil chopped and divided into 2 equal parts
1/2 cup Kalamata (or black) olives, pitted and chopped
4 fresh plum tomatoes seeded and diced or 1 cup can diced tomatoes, drained

Directions:
Heat 2 tablespoons of the oil in heavy skillet on medium heat. Add fish cooking 3 to 4 minutes per side depending on thickness. Be careful not to overcook. When still just a little pink inside, transfer to warm platter, cover and keep warm. The fish will continue to cook a few minutes on the warm platter.
Add remaining oil(2 tablespoons) to the skillet with shallots and red pepper flakes to saute' for 2 minutes until shallots are soft. Mix in 1/4 cup basil, tomatoes, capers, olives, then add clam juice and wine. Boil about 4 minutes or until sauce thickens. Spoon over fillets. Serve immediately with rice, couscous or angel hair pasta.

Fresh Tomato and Basil Sauce

This recipe tastes like summer. It can be simply tossed with your favorite pasta, or add chicken, shrimp, or Italian sausages (our favorite).



3 Lbs tomatoes
1/2 Cup chopped fresh basil
2 Small garlic cloves, finely minced and slightly smashed
2 Tablespoons fresh lemon juice
1 Tablespoon Basalmic vinegar
1 Teaspoon salt
1/2 Teaspoon sugar (optional)
1/2 Teaspoon black pepper

Heat a large pot to boiling. Add 1.5 lbs of the tomatoes for 20-30 seconds, then drain into ice water. This makes the skins slip off without cooking the tomatoes.
Once skins are removed, chop, remove most seeds and toss into large bowl. Cut remaining tomatoes in half. With a large hole grater placed over the bowl of tomatoes, run the tomatoes over the grates in a way that leaves only the skins behind. Throw the skins in your compost!
Add garlic, lemon juice, basalmic vinegar salt, sugar (if using), and pepper. If not using Basalmic vinegar, add another 1/2 teaspoon sugar.
You're done!
Wait at least 15 minutes before serving. The sauce can be kept at room temperature for a few hours, and refrigerated for 2-3 days.

Serves 4-6