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Striped Bass With Tomato Artichoke Sauce

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  Olive oil 1 Teaspoon
  Coarsely chopped green bell pepper 3⁄4 Cup (12 tbs)
  Capers 2 Teaspoon
  Canned tomatoes with green chiles 14 1⁄2 Ounce, undrained (1 Can)
  Canned quartered artichoke hearts 14 Ounce (1 Can)
  Garlic 1 Clove (5 gm), minced
  Bottled minced garlic 1 Teaspoon
  Dry white wine 2⁄3 Cup (10.67 tbs)
  Crushed red pepper 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Striped bass/Grouper fillets 24 Ounce (4 Pieces, 6 Ounce Each)
  Finely chopped fresh parsley 1 Tablespoon
  Butter 1 Teaspoon
  Freshly ground black pepper To Taste

1. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and next 4 ingredients,- cook 5 minutes or until bell pepper is tender, stirring frequently.
2. Add wine and next 3 ingredients. Nestle fish fillets into tomato mixture, cover and simmer 12 minutes or until fish flakes easily when tested with a fork. Remove fish from pan, set aside, and keep warm.
3. Stir parsley and butter into tomato mixture. Spoon sauce evenly over fish fillets. Sprinkle with black pepper, if desired.

Recipe Summary

Side Dish

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Striped Bass With Tomato Artichoke Sauce Recipe