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Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: Serves 4
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| Zucchini (courgettes) take on a new dimension in this typically Ligurian dish, becoming a simple, elegant sauce to make the most of the mellow flavor of the sea bass. |
RECIPE INGREDIENTS
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DIRECTIONS
In a wide, shallow skillet, fry the garlic in 2 tablespoons olive oil on low heat until golden. Add the tomatoes, fish stock and fish steaks; season with salt and pepper to taste. Cover and cook gently for a few minutes.
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In a saucepan, barely cover the zucchini with water. Add 10 basil leaves and 3 tablespoons olive oil and cook slowly for 12 minutes, covered. When everything is ready, puree the zucchini in a food processor. Taste the puree for salt, and mix in 2 tablespoons olive oil in a thin stream. Cover the bottom of each plate with this sauce, add 2 fish steaks per serving and spoon over a little of the fish cooking juices. Serve, garnished with basil leaves.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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