Diabetes Forecast March 2005

Recipe of the Month

Seared Bass with Basil

1½ Tbsp. olive oil
1 lb. sea bass fillets or any other thick, firm white fish
Salt and pepper
4 garlic cloves, thickly sliced
¼ tsp. red pepper flakes
1 (15 oz.) can diced tomatoes, drained
8 whole basil leaves
¼ tsp. dried oregano
2 Tbsp. balsamic vinegar
2 tsp. sugar

1. Heat the oil in a large non-stick skillet over medium heat. Sprinkle the fish fillets with salt and pepper.
2. Sear the fish for 3 minutes per side. Remove from the skillet.
3. Add the garlic and red pepper flakes to the skillet and sauté 30 seconds. Add the tomatoes and basil and oregano and bring to a boil. Add back the fish and cook for 7 minutes until the fish barely flakes.
4. In a small saucepan, combine the vinegar and sugar and cook for 2 minutes until syrupy. To serve: Place the tomato basil sauce on each plate. Top with the fish. Drizzle the vinegar-sugar mixture over each fillet.

Nutrition Facts