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STRIPED BASS LIVORENESE

(Livorno, another Tucson city that is still one of Italy's busiest ports)

Ingredients:

  • 1 1/2 pounds wild stripped bass, 3/4 to 1 1/4 inch thick, no thicker
  • Marinate fish in salt, pepper and olive oil and fresh rosemary
  • Olive oil to coat the fish for broiling or grilling

    SAUCE
    (This sauce is great on red snapper, grilled tuna, or sword fish or over pasta)

  • 1/4 cup olive oil
  • 1/4 cup sliced garlic
  • 1/4 cup black olives, (nicoise - wrinkled), pitted and cut in quarters
  • 1 cup diced onions or 1/4 cup sliced shallots
  • 1 tablespoon capers, drained
  • 1 cup dice ripe fresh tomatoes
  • 2 cups canned tomatoes with juice, chopped or crushed with hands
  • 1 tablespoon tomato paste
  • 1/4 cup white wine
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/16 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano or 2 teaspoons fresh chopped oregano
  • 2 sprigs of fresh rosemary

    Procedure:

    If using stripped bass have fish monger remove skin. Rinse and dry fish. Rub the fish on both sides with olive oil. Sprinkle with salt and cayenne.

    To make the sauce: Place a stainless steel skillet over high heat for one minute. Turn heat to low, add 2 tablespoons olive oil, heat for one minute. Add the garlic and sauté until the garlic is faintly lightly brown, then add shallots and sauté until soft. While the shallots are sautéing add the salt, pepper, sugar, oregano, and cayenne and sauté a minute or two then add one tablespoon of tomato paste and sauté for one minute, using the back of a wooden spoon to help caramelize it. Add the tomatoes, canned and fresh, and bring to a simmer. Simmer 10 to 20 minutes.

    Do not cover. The time is just approximate. The sauce is ready when it separates, i.e. when the tomatoes separate from the oil. Add white wine and simmer 1-2 minutes. Add the olives and capers, simmer 1 minute. Turn off heat. Add 2 remaining tablespoons of olive oil.

    Marinate striped bass in olive oil, salt and pepper. Place fresh rosemary sprigs on metal broiling pan and the fish on top. Broil fish for 5-8 minutes depending on thickness. Place fish on platter then pour sauce over fish, or surround it. Place rosemary sprigs on either side of fish. Eat the rosemary it is very good for you.