Mediterranean Chilean Sea Bass

Mediterranean Chilean Sea Bass
The Foil Boats Are A Great Way To Grill Fish!
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 20-25 minutes

Ingredients
4 Chilean Sea Bass Filet, skinless & boneless
2 gold potatoes, sliced thin
8 Campari tomatoes, halved
1 shallot, sliced thin
1 garlic clove, minced
1 1/2 cups mixed medley olives, pitted & diced
2 tsp capers, minced
8 pickled Peppadew peppers, diced
2 tbsp parsley, chopped
zest of 1 lemon
juice of half lemon
1/2 stick butter, melted
olive oil
salt
pepper

Cooking Tools

Outdoor grill

Mandolin slicer

Small mixing bowl

Directions
Preheat grill on high, then reduce to medium high. Make foil boats and drizzle bottom with some olive oil, set aside. In a mixing bowl, add; olives, peppers, shallots, garlic, capers, parsley, lemon zest, lemon juice and drizzle about 1 tbsp of olive oil and toss. Slice potatoes thin on a Mandolin. Layer potatoes at the bottom of foil boat, salt& pepper potatoes. Lay fish on top of potatoes and drizzle with some melted butter on each fish, lightly salt & pepper fish. Place halved tomatoes around each fish. Spoon olive mixture equally on top of each filet of fish.  Place on preheated grills and shut lid and cook for approximately 20-25 minutes, depending on thickness.
Serves 4

Prosciutto Wrapped Sea Bass With Green Pea Risotto

Prosciutto Wrapped Sea Bass With Green Pea Risotto
Delicate Flavors Of The Mediterranean!
Difficulty: Moderate

Ingredients
4  sea bass fillets,  6-8 oz. portions
8 slices of prosciutto
1 cup frozen peas
1/2 cup onion, minced
5 cup hot chicken stock, divided
1 1/2 cups Arborio rice
1 tsp garlic, minced
salt
pepper
olive oil
1/2 cup cream
1/2 cup parmesan cheese, grated

Directions
Preheat oven 350 Degrees F.  Prepare the fillets for baking by salt and pepper each fillet.  Place 2 slices of prosciutto in a + and place fish in center and wrap, place in a greased baking dish and Bake for 20- 25 minutes.

Green Pea Risotto
Directions
In a small sauce pan, add 1 cup chicken stock, peas, garlic and onions.  Heat on medium heat for 5 minutes and then place in a food processor and puree, be sure to be careful with hot liquid!  Set aside pea puree.  In a large pan, add drizzle of olive oil on low heat; add rice and sauté for few minutes.  Add ladle of chicken stock and stir until liquid starts to absorb in the rice, repeat liquid until rice is almost done.  Add the peas puree to the rice and continue to cook the total cooking time is about 30-35 minutes, salt and pepper and add the cream and parmesan at the end of cooking time.
To serve:  Place risotto in a serving bowl and place prosciutto wrapped sea bass on top, fresh cracked pepper (optional).
Serves 4