Chilean Sea Bass with Prawns

I made this for dinner last night and it was really delicious!  Mom is staying with us while David is in Yakima.  We decided we needed a good meal to make us happy.  This really did that.


Serves 3 to 4

3 to 4 (1/4 to 1/3 oz ea) Chilean sea bass fillets (or substitute thick cod or tuna)
10 to 12 prawns, shelled and cleaned
1 28oz can crushed plum tomatoes
1/2 to 3/4 lb fingerling potatoes
2 tbs plus 1 tbs olive oil
1/2 tsp garlic granules
1 tsp rosemary
1 tbs plus 1/2 tsp salt free seasoning (I used Mrs. Dash)
1 tbs capers, drained
salt & pepper to season fish
fresh chives or flat leaf parsley for garnish, optional

Heat oven to 375F.  In a large plastic zipper bag, combine 2 tbs olive oil, 1 tbs salt free seasoning and potatoes.  Close bag and massage potatoes until they are coated with oil and seasoning.  Place in a single layer on a baking sheet and bake for 20 minutes.

Meanwhile, in a large skillet over medium high heat, add 1 tbs olive oil.  Season sea bass with salt and pepper and sear on all sides for 3 to 5 minutes per side (all 4 sides if fillets are thick).  During the last half of cooking, loosely cover skillet with a lid.  Once seared, add prawns to the skillet.  Sprinkle garlic, rosemary and remaining 1/2 tsp salt free seasoning on top of the prawns to season them while they cook.  When the prawns are opaque, add tomatoes and capers to the skillet, stirring to distribute seasonings.  Reduce the heat to medium low and loosely cover the skillet.  Simmer for about 5 minutes while preparing the potatoes.  Distribute potatoes evenly between 3 to 4 flat bowls.  Gently crush potatoes with a potato masher.  Place sea bass on top of potatoes and ladle the prawns and sauce over the top.  If desired, garnish with fresh chopped chives or flat leaf parsley.

Tuna with Tomatoes and Capers

2 tbs grapeseed oil
6 cloves garlic, crushed
1 tin anchovy fillets in oil, drained
1 can diced tomatoes or tomato sauce
2 tsp dried oregano
1 tbs dried rosemary
1/4 cup capers, drained and rinsed
1 lb tomatoes, chopped (about 6 small)
1 tsp salt
1 tsp ground black pepper
2 to 4 tuna steaks  approx. 1" thick




In a large deep sauté pan, heat oil on medium.  Add garlic and cook until garlic starts to turn golden.
Add anchovies, mashing them with a spoon.  Add canned tomatoes, oregano and rosemary.  Bring to a boil, reduce heat and simmer 10 minutes.
Add capers, chopped tomatoes, salt and pepper.  Stir, then nestle tuna steaks into sauce, covering them slightly with the sauce.  Cook 5 minutes per side.  Serve or rice or noodles with pan sauce.

The recipe called for 4 tuna steaks, but I made them with 2 steaks and used the same quantity of ingredients for the sauce.