Pan-Seared Bass with Tuscan Salad

Submitted by: Brendan Graham

06/16/04

(Any white fish can be used)

2 lbs of fish, fileted and deboned

6 plum tomatoes de-seeded and chopped

1/2 cup minced white onion

4 cloves Garlic (minced)

Juice of 1 lemon (can use concentrate – 1 Tbsp)

½ cup chopped Basil (or 1 Tbsp of dried)

2 tsp Kosher Salt

2 Tbsp extra virgin olive oil

To make Tuscan salad, mix the chopped tomato and salt in a bowl.  Mix in the rest of the ingredients.  Let the salad sit in the fridge at least one hour. 

Season the fish filets with salt and pepper and coat lightly with olive oil.  Place fish in large skillet over high heat for about a minute per side for small fish, more for bigger filets until light brown (large stakes must be finished in the oven to avoid burning the fish). On a plate, lump one large spoonful of tuscan salad over fish fillet.  Enjoy!