Lorena Garcia

Steamed Sea Bass topped with Semi-sweet Chimichuri sauce

Ingredients: 

4 6oz Sea bass filets

1 Tablespoon Kosher salt

2 Tablespoon Extra virgin olive oil

2 Cups Fresh vegetables, steamed carrots broccoli, for sides

2 Tablespoons Semi-sweet Chimichuri sauce* (see below)

Instructions: 

Season Sea Bass filet with salt and extra virgin olive oil. 

Place the filet in a steamer, cover for 15 minutes, cook all the way through. 

Tip:

Place the steamed vegetables and filet of Sea Bass in the center of the plate and top with 2 tablespoons of semi sweet chimichuri sauce. Garnish with a spring of parsley and serve hot. You can substitute the Sea Bass for fish of choice, salmon and tuna are great substitutions.

Serves: 4 People

Cook Time: 15 -20 minutes 

Total Time: 30-45 minutes 

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*Semi-sweet Chimichuri Sauce Recipe:

¼ Cup Candy peppers* (see below)

1 Tablespoon Candy liquid

3 Tablespoons Capers, chopped 

½ Cup Carsley, chopped (leaf only, no stems)

1 Tablespoon Shallots, minced 

1 Tablespoon Garlic, minced 

3 Tablespoons Extra virgin olive oil 

 
Instructions:

Dice all ingredients very small, and add olive oil creating a vinaigrette  

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*Candy Peppers

4 Whole Red bell peppers, seeded and cut in thin slices

3/4 Cup Sugar

1 Cup White Vinegar

2 Sticks Cinnamon

2 Cloves Garlic

Instructions:

In a medium saucepan place the sugar and vinegar at low heat until dissolved.  Add the peppers, garlic, and cinnamon submerge them in the liquid and let cook uncovered for approximately 3 hours at very low temperature.  

Let cool and place the peppers and liquid in a jar and store at room temperature until ready to use.