Striped Bass With Tomato Artichoke Sauce
|Olive oil||1 Teaspoon|
|Coarsely chopped green bell pepper||3⁄4 Cup (12 tbs)|
|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|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Striped bass/Grouper fillets||24 Ounce (4 Pieces, 6 Ounce Each)|
|Finely chopped fresh parsley||1 Tablespoon|
|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.