Bass Steaks With Tomatoes and Black Olives
Updated March 27, 2023
- Total Time
- 20 minutes
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Ingredients
1 large ripe tomato, cored and quartered
½ cup white wine
1 teaspoon grated lemon zested
½ teaspoon salt, plus more to taste
8 1-inch-thick bass steaks (about 2 ounces each)
¼ cup chopped tomatoes
1 tablespoon pitted and chopped imported black olives
1 teaspoon chopped fresh rosemary
Salt to taste
Freshly ground pepper to taste
1 teaspoon chopped fresh chives
Nutritional analysis per serving (4 servings)
3 grams carbs; 70 milligrams cholesterol; 296 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 18 grams fat; 1 gram trans fat; 1 gram fiber; 463 milligrams sodium; 23 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the quartered tomato in a food processor and process until finely chopped. Press the mixture through a fine sieve. Discard the pulp. You should have about ½ cup of the tomato liquid.
- Step 2
Place the tomato liquid, wine, lemon zest and ½ teaspoon salt in a nonreactive saucepan and bring to a boil over medium heat. Lower heat to a simmer. Add the bass, cover and poach until just cooked through, about 7 minutes.
- Step 3
Remove from heat and carefully mix in the chopped tomatoes, olives and rosemary. Place 2 bass steaks in each of 4 shallow bowls and spoon some of the sauce over them. Season with salt and pepper to taste, sprinkle with chives and serve immediately.
Private Notes