A Sea Bass Duo

With its meaty make-up and consistent good taste, Sea Bass is a treat to be had. But at times it can be pricey for those of us not in West Coast Sea Bass territory. That’s why in January, when seafood is plentiful and priced right, getting two Sea Bass meals for the efforts of one is twice as nice. The following two Sea Bass recipes are from our 40 Dinner Duos cookbook, which has you cook an extra portion of meat during one night’s meal to use for a delicious- tasting, but simple-prepping second meal.

Cuban Sea Bass

Serves 4 with leftovers for Meal 2

Ingredients

• 2 tablespoons olive oil
• 1 onion, sliced
• 2 tablespoons minced garlic
• 4 cups seeded, chopped plum tomatoes
• 1 1/2 cups dry white wine
• 2/3 cup sliced stuffed green olives
• 1/4 cup drained capers
• 1/8 teaspoon red pepper flakes
• 6 (6 ounce) fillets sea bass
• lemon wedges
• 1/4 cup chopped fresh cilantro

Heat oil in skillet over medium heat. Saute onions and garlic until soft. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer. Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Remove fish from sauce, transfer 4 to serving plate(s), and reserve two, sealed in refrigerator for Meal 2. Continue to simmer sauce until thickens. Serve sauce over fish, and sprinkle with lemon juice and Cilantro (if desired).

Lemon Caper Sea Bass Fettuccine

Ingredients

Approximately 2 cooked (leftover) sea bass fillets, cut into 1-inch pieces

8 ounces fettuccine noodles

2 tablespoons olive oil

juice of 1 lemon

1 red pepper, sliced

1 tablespoon drained bottled capers

1 teaspoon paprika

1/4 cup heavy cream

1/2 cup Parmesan cheese

1 teaspoon black pepper

1 tablespoon minced fresh parsley leaves

Cook pasta according to Al Dente package directions. Drain and coat with one half lemon juice, and one tablespoon olive oil. Reserve. In large saucepan, melt remaining olive oil, and cook red pepper, stirring often, until soft. Whisk in paprika, remaining lemon juice, cream and Parmesan cheese, until smooth. Add capers and Sea Bass. Continue cooking over medium heat until fish is warmed through. Top with pepper and parsley, and serve.