New York City Chefs Daily Recipe for 9/03/2001 : Recipe for Sea Bass Provencal
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Sea Bass Provencal recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 9/03/2001 : Recipe for Sea Bass Provencal
"Sea Bass Provencal"

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"As we graze it grows"

3 tablespoons butter or margarine
1/4 pound mushrooms, thinly sliced
2 small tomatoes, peeled and coarsely chopped
2 cloves garlic, minced or pressed
Salt and pepper
2 pounds of Sea Bass steaks
1/2 pound medium size raw shrimp, shelled and deveined
Tomato wedges, ripe olives, parsley sprigs, and lemon wedges

Preheat oven to 400 degrees.  In a frying pan over medium heat, melt butter; add mushrooms, and cook just until limp. Stir in tomatoes and garlic and heat through.  Season to taste with salt and pepper.  Wipe fish with damp cloth and cut into serving size pieces about 3 by 5 inches.  Arrange pieces in a single layer, without crowding, in a greased large, shallow baking pan. Sprinkle lightly with salt and pepper and spoon mushroom mixture evenly over fish. Arrange shrimp evenly over fish.  Bake uncovered until fish flakes readily when prodded in thickest portion with a fork and shrimp are pink.  For a 1 inch thick steak, allow 10 minutes.  Remove fish from oven and transfer to a warm serving platter along with the vegetables (discard pan juices).  To serve, tilt platter slightly and spoon off juices that have accumulated and discard. Garnish platter with tomato wedges, olives, parsley sprigs and lemon wedges.  Serves 4 to 6.
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