Striped Bass Livornese Recipe
This recipe makes two (2) servings
| Ingredients: |
| 2 Filets of striped bass 3 Teaspoons of olive oil 1/2 (Half) a thinly sliced onion 2 Mashed Garlic Cloves A few pitted Gaetta olives A few rinsed capers 1/2 (Half) a cup of dry white wine Salt, Pepper, Oregano, Fresh Cilantro and Parsley One ripe tomato and finely chopped Seede |
| Directions: |
| In a large skillet heat up olive oil,
sauteed onions, tomatoes and garlic until soft. Add filets and top with
the rest of the ingredients, cover and steam for a few minutes. Uncover,
shake everything around a little and let sauce reduce to a thick
consistency. Place fish in the middle of the plate, cover with sauce and serve with steamed vegetables of your choice. Makes two servings. |
| Enjoy this* and many other great
culinary delights at Rocco Ristorante in New York City's Greenwich
Village. *This dish may not be available at certain times. |
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