| The Little Fish Company |
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| Cuban Style Corvina |
INGREDIENTS
2 tablespoons extra virgin olive oil
1 1/2 cups thinly sliced white onions
2 tablespoons minced garlic
4 cups seeded, chopped plum tomatoes
1 1/2 cups dry white wine
2/3 cup sliced stuffed green olives
1/4 cup drained capers
1/8 teaspoon red pepper flakes
2 pounds Corvina Bass fillets
2 tablespoons butter
1/4 cup chopped fresh cilantro
DIRECTIONS
Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and
saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine,
olives, capers, and red pepper flakes. Heat to a simmer.
Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish
flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in
cilantro. Serve sauce over fish.
2 tablespoons extra virgin olive oil
1 1/2 cups thinly sliced white onions
2 tablespoons minced garlic
4 cups seeded, chopped plum tomatoes
1 1/2 cups dry white wine
2/3 cup sliced stuffed green olives
1/4 cup drained capers
1/8 teaspoon red pepper flakes
2 pounds Corvina Bass fillets
2 tablespoons butter
1/4 cup chopped fresh cilantro
DIRECTIONS
Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and
saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine,
olives, capers, and red pepper flakes. Heat to a simmer.
Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish
flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in
cilantro. Serve sauce over fish.