Photo: Pan-Seared Sea Bass with Olives, Tomatoes and Oregano Brown Rice Recipe
Ingredients
- 2 tablespoons olive oil, divided
- 5 sea bass fillets (about 5 to 6 ounces each)
- Salt and freshly ground black pepper
- 2 teaspoons garlic and herb seasoning
- 1/2 cup vermouth
- 1 (14-ounce) can diced tomatoes
- 1 1/2 cups pitted Nicoise olives, divided
- Reserved brown rice
- 2 tablespoons freshly chopped oregano leaves
Directions
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of bass fillets with salt, pepper and garlic and herb seasoning. Add bass to skillet and cook 1 to 2 minutes per side, until golden brown. Add vermouth and cook 1 minute, to allow alcohol to cook off. Add tomatoes and 1/2 cup of the olives and bring to a simmer. Simmer 5 minutes, until fish is fork-tender.
Reheat rice with the oregano in a medium saucepan (adding a little water if necessary) or in the microwave. Season to taste with salt and pepper.
Serve bass and sauce over rice.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 8 reviews
By JessOtto
Pawleys Island, SC
on January 03, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used Chilean Sea Bass instead and Uncle Bens Wild Rice.....GREAT FLAVOR!!! This is my husbands favorite dish now.
By md2020677
Pearl River, NY
on January 09, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Loved this recipe. Although the recipe didn't tell you what to do with the 2 divided ingredients, I used most of the olive oil in the pan to brown the fish. I also felt 1 1/2 cups of olives would over power the fish so I used only a 1/2 cup of olives and chopped them. The fish was absolutely delicious. Definitely put this recipe into my recipe box.
By dharvey53_10099428
vail, CO
on March 03, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I would like to know the answer to a question re. this recipe. It calls for 1-1/2 cups of olives, divided, but it doesn't tell you when to add the 1 cup, only the 1/2 cup. Please correct Directions. Thanks, Vail, CO
Read all 8 reviews