|  home | feedback | help          

Pan Seared Sea Bass with Swiss Chard

  • Four-six ounce sea bass fillets
  • One bunch Swiss Chard-rough chopped
  • One medium spanish onion-sliced
  • Three golden tomatoes-roasted and pureed, then strained
  • Salt and Pepper to taste
  • Oil

In pan #1, carmelize onions. When fully carmelized, add swiss chard, remove from heat and reserve.

In pan #2, heat small amount of oil, season sea bass with salt and pepper and sear. Turn, reduce heat and finish cooking.

On a separate tray, roast tomatoes in the oven until done, remove puree and strain. On center of plate, place swiss chard and onion mixture, sea bass on top and pour pureed sauce on top. serve.

Happy passover.


Contest Winner!
Shana Aaron
(Brooklyn, NY)

 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy