James Earl Jones' Chilean Sea Bass
James Earl Jones' Chilean Sea Bass is an moderately easy dinner you can prepare in just 50 minutes. Made with maui onions, unsalted butter, chilean sea bass, 2-inches wide, 2 1/2-inches long, seeded, chopped roma tomatoes or the canned, drained or canned equivalent and chopped shallots, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Slice and cook onions in a skillet on low heat until caramelized (between 1 and 2 hours).
Purée all ingredients except olive oil and chicken broth. Heat olive oil. Add ingredients and cook on low for 30 minutes. Add chicken broth as necessary. Season bass with salt and white pepper to taste.
Cover bass with onions and bake at 425° for 10 to 12 minutes.
Each of 6 servings should include one piece of bass over about 1/6 of the sauce.
🍷 Perfect Pairings
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