If I win the Lucky Money lottery Friday I am almost certain we will be living in another state sooner than planned. So let me not grouse about weather or health or broken air conditioners or any of that. Let me share two pretty meals.
This is a poached type sea bass, Cuban style. Fair warning to all, sea bass is expensive! I had no idea it was almost $25 a pound. I also need to remember to read the recipe fully before I shop. Once I read the recipe again I realized I need about a cup of wine to poach the fish. (Back out to the grocery store again) This was good but I think I prefer fish grilled rather than poached. (Grilled version coming up). For what it's worth, we had a Dr. Loosen Riesling with the meal and while we liked it, we aren't up for spending $40 on a bottle of wine very often.
There was enough if the sofrito mixture leftover from the sea bass meal that I hated throwing it away. I froze it as we decided to try it on grilled fish a week later. No freezer burn as it was a short time frame in the freezer.
Doug grilled Tile Fish and we served with it maduras, black beans and rice. Perfect summer meal. Recipe will follow if you'd like to try it too.
Here is a Viognier to round out the meal. Crisp and refreshing.
Sea Bass Cuban Style
2 TB olive oil
1 1/2 cups thinly sliced onions
2 TB minced garlic
4 cups, seeded plum tomatoes
1 1/2 cups white wine
1/2 cup sliced green olives
1/4 cup drained capers (I left these out...cause I didn't have any)
1/8 tsp red pepper flakes
4 6 ounce sea bass fillets
Heat olive oil in large skillet. Saute onions and garlic until soft. Add tomatoes and cook until they soften. Now stir in wine, olives, capers and red pepper. Heat to simmer.
Place sea bass into sauce, cover and gently simmer for 12 minutes or until fish flakes easily with a fork.
That's it! It was very good but I think I prefer the grilled fish with this sauce over the poached. Also, just a note, I cut back on the amount of fish since it's just the two of us. That means more leftover sofrito but you can put it over a rice dish or use it with another fish meal as we did.
Coming up will be a post about Rieslings we have tried recently. It was a comparison on dry and sweet Rieslings. Probably Friday or Saturday for that little journey.
I am sharing this with Beth Fish's Weekend Cooking Series.