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| Seared Sea Bass with Tuscany Olive Relish & Pasta |
| Serves:4 |
| Romantic dinner setting to serve this recipe: "We just celebrated our 44th wedding anniversary. I had champagne, flowers and candlelight with Glenn Miller songs playing in the background. I placed a picture of our wedding next to the flowers to remember the day I married Tom. I looked at my husband and in that moment it was as if I were back in 1958, falling in love with him all over again for the first time. 'I love you more now than the day we were married.' 'Now dear, eat your fish before it gets cold.'" |
Ingredients:
Tuscany Olive Relish
1/4 cup COLAVITA Extra Virgin Olive Oil
1/4 cup pitted green olives, finely diced
1/4 cup pitted Kalamata olives, finely diced
1/4 cup red onion, finely diced
1/2 cup yellow bell pepper, finely diced
2 plum tomatoes, seeded, diced
2 tablespoons small capers, drained
2 tablespoons fresh basil leaves, chopped
1 large garlic clove, minced
1 teaspoon COLAVITA Red Wine Vinegar
Fish
4 (4-ounce)Sea Bass Fillets
Salt and pepper to taste
1/3 cup flour
2 tablespoons COLAVITA Extra Virgin Olive Oil
8 ounces COLAVITA Bow Tie Pasta
Basil sprigs for garnish
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Preparation:
Prepare the relish: In a medium bowl, combine all ingredients and allow to marinate 1 hour. Season to taste with salt and pepper.
Prepare the sea bass: Season with salt and white pepper and lightly dust with flour. Heat 2 tablespoons oil in skillet over medium-high heat. Add fish to skillet; sear until just opaque in center, about 4 to 5 minutes per side. Remove fish from skillet; keep warm. Cook pasta according to package directions; drain. Transfer pasta to skillet. Add 3/4 cup relish and mix into pasta. Warm mixture 1 to 2 minutes.
To serve: Place some pasta mixture in the center of each plate, then place a sea bass fillet on top and spoon the remaining relish on the fish and around the pasta. Garnish with basil sprigs.
Per Serving: 567 Calories (43.1% from fat); 27g Fat (4g Sat, 16g Mono, 3g Poly); 29g Protein; 51g Carbohydrate; 3g Dietary Fiber; 46mg Cholesterol; 587mg Sodium. Food Exchanges: 3 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 4 1/2 Fat.
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