"Easy to prepare - sure to please. Great dish for guests when you have little time (or desire) to slave all day in the kitchen." — Kiki Hahn
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extra virgin olive oil
1 1/2 cups
thinly sliced white onions
seeded, chopped plum tomatoes
1 1/2 cups
dry white wine
sliced stuffed green olives
red pepper flakes
4 (6 ounce) fillets
chopped fresh cilantro
This is one of the best recipes I have ever made...and I cook 6 nights a week. I can't stress how perfect it is to any reader, but truly I never follow a recipe 100% and I made NO changes to this one. I even measured most things (which I never do) and it was PERFECT. I added extra crushed red pepper because we like spice and the recipe calls for just enough for one to taste the flavor of the red pepper, but not enough for a kick. I would recommend using unsalted butter at the end, since the capers and the olives provide plenty of salt to the recipe. I also added whatever fresh veggies I had in my garden. Thank you for this perfect recipe. I have not found a better recipe on this site.
We liked the sauce, but the overall recipe didn't do much for us.
My first instinct after reading through the recipe was that this seemed like a heck of a lot of sauce for just a few filets--it was. Half the amount would have been more than enough. I stuck to the recipe exactly, and hubby and I were both very pleased. The simmering brings all the flavors together nicely. I actually liked the sauce better than the fish (I did use sea bass), as I didn't particularly care for the filets poached. Were I to make this again I would pan roast the filets--I missed that beautiful golden color and semi-crispy exterior. I served this over a bed of Saffron Rice,accompanied with Cuban Black Beans I and Jicama Salad with Cilantro and Lime, all recipes from this site. A pretty, delicious and interesting Cuban style dinner!
This recipe was great! I used tilapia instead of sea bass and I omitted the olives and doubled the garlic and it was wonderful.
This dish belongs on the menu at America's (very nice resturaunt here in Houston). Sea bass is expensive, but I can't imagine this dish being as good with any other fish. Follow this recipe as written, and you will be overwhelmingly happy with it. I didn't have wine, so I substituted vermouth, but no doubt it is just as good if not better with the wine. I served with white rice, black beans, and fried plantains - cuban style! This is one of, if not the best, recipes I have ever made. I can't wait to show off with it. :) Thank you so much for sharing.
Not difficult to make and the flavors meld to develop a different and satisfying alternative to traditional grilling
I am with the majority of the others - BEST FISH RECIPE EVER - AT HOME OR ANY RESTAURANT!!! I am going to share this with my local fish store guy!!! If I could give this dish a 10 I would! Thank you!
Good recipe. We enjoyed it and will make again. Next time I'll add the capers.
* Percent Daily Values are based on a 2,000 calorie diet.
Sea Bass Cuban Style
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 174
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