Sauteed Sea Bass On Ratatouille, Tapenade, Tomato Fondue
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Olive Oil2 tbsps
Shallot (diced)4 cloves
Garlic (peeled and chopped)1 tbsp
Thyme Leaves (fresh)1
Salt1 cup
Capers1 medium
Red Onion (peeled and finely diced)Directions:
1
Place a large saute pan over medium high heat and heat the on
2
When hot
3
Add the onion
4
Stir to coat with Oil
5
Saute one minute then add the peppers, Stir, saute briefly and add the eggplant
6
Stir, saute and add the zucchini and squash
7
Season with salt & pepper, and saute the vegetables until soft
8
Another 2 minutes
9
Add the shallot, garlic, and thyme, stir to combine well, and saute another 2 minutes, Add the diced tomato, heat through, and reserve
10
; Place olives, capers, anchovy and garlic in food processor with about half of the olive oil and puree
11
With the motor running, add the remaining olive oiI
12
Reserve; Warm olive oil in a stainless sauce pot over medium heat
13
Add the onions and simmer for 5 to10 minutes until the onions are soft
14
Season with salt and: pepper
15
Add the chopped garlic and Herb's, simmer for 1 to2 minutes, carefully cooking but not browning the garlic (the oil should seer the vegetables)
16
Add the tomatoes, and continue cooking another 10 minutes
17
Place the contents of the sauce pot a food processor and pulse a few times to blend the ingredients You want the sauce to be chunky
18
Reserve
19
Pre-heat grill
20
Brush steaks with the herb oil and season with salt and pepper
21
Place over white coals and grill for approximately 3 minutes
22
Turn steaks and grill another 3 minutes, until medium Remove
23
To assemble the mound ratatouille in the center of one plate
24
Place one swordfish steak on top
25
Put one rounded spoonful of tapenade on top of the steak and surround it with tomato fondue