Asti Caffe's Chilean Sea Bass with a Roasted Tomato Vinaigrette

Hearty Fish Dish with Italian Flavor

Chef Sean Gates from Asti Cafe, located at 411 N Salina Street in Syracuse, shares their recipe for Chilean Sea Bass with a roasted tomato vinaigrette.

 

Ingredients:

8oz filet Sea Bass (or any ocean white fish)

Quarter stick butter

Salt & pepper

2 5x5 tomato

1 pnt. Grape tomatoes

1 tblsp. Chopped garlic

1 Spanish onion (white)

Fresh herbs (your favorites)

1 C. Red wine vinegar

Sugar to tasting

1 C. Extra virgin olive oil

1 bottle White wine



Directions:
Roasted tomato vinaigrette

 

Start by cutting the bigger tomatoes in half and coring them.Place in backing pan.

Add the grape tomatoes. Place your favorite herbs below, not above the tomatoes.

Add half quarter stick of butter.

Half the bottle of white wine.

Salt and pepper to taste.

1 tblsp of chopped garlic and half of the Spanish onion chopped.

Roast for an hour on 200 in oven. Let the tomatoes get charred.

Remove from heat and set aside to cool.

Remove herbs and tomatoes. Put tomatoes in a blender and blitz till starting to puree.

Add vinegar to taste, salt & pepper. Fresh herbs from what you had left before roasting.

Sugar to just take away the bitterness.

Slowly add the olive oil till you get a consistency where the liquid will hold to a spoon.
 

 

Seabass

 

Heat a sauce pan to medium- high heat.

Season the bass with salt.

Once the pan is hot add oil to lightly coat the pan.

Gently place bass in pan and let sear for 5-6 mins or until nicely browned.

Flip the bass very gently as it is a very delicate fish.

Let sear on the remainder for around the same time.

Once cooked, let fish rest for 2 minutes.

Add your vinaigrette.

 

Enjoy!

 

Asti Cafe is open Monday through Thursday 11:30am to 9pm, Friday 11:30am to 10pm, and Saturday 12pm to 10pm. They are closed Sunday’s. For more information, call (315) 478 - 1039 or visit asticaffe.com


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