1 pint ripe grape tomatoes2 medium cloves garlic, minced4 tablespoons olive oil, dividedSalt and freshly ground pepper6 sea bass fillets, weighing approximately 6 ounces each½ teaspoon chili powder½ teaspoon cumin1 tablespoon butter1 ½ pounds large uncooked shrimp, peeled and deveined1 cup dry white wine6 ounces fresh spinach leaves, torn into stripsJuice of 2 lemons, approximately ¼ cup4 tablespoons butterPreheat oven to 400 degrees.
Place tomatoes in a shallow baking pan; sprinkle with minced garlic.Drizzle tomatoes and garlic with 1 tablespoon olive oil.Season with salt and pepper.Roast tomatoes in preheated 400 degree oven for 15-20 minutes.
Season sea bass fillets with salt and pepper.Stir chili powder and cumin into 2 tablespoons olive oil.Brush one side of sea bass fillets with chili powder mixture.Heat butter and remaining 1 tablespoon olive oil in large skillet over medium-high heat.Place sea bass fillets seasoned side down in the skillet; cook for four minutes.Turn sea bass fillets over and cook for an additional four minutes.Remove sea bass fillets to a platter and keep warm.
Stir shrimp into the pan and season with salt and pepper; cook until just opaque, approximately five minutes. Do not overcooked!Remove shrimp to a bowl.
Stir wine into the pan.Stir in spinach and lemon juice; cook until just reduced, approximately five minutes.Stir in roasted tomatoes and shrimp; reduce heat to low, add butter, and stir until melted.
To serve, place a sea bass fillet in the center of a dinner plate. Spoon tomato and shrimp mixture around sea bass fillets. Drizzle with sauce over spinach leaves and over sea bass fillets.Serves 6 Preparation Time: 20 minutesCooking Time: 40 minutesMy notes:This is easily divided in half.
I've used both sea bass and tilapia. I suspect orange roughy would also be good.
The spinach was overcooked, so I’d wait to add it to the pan at the very end (once the butter has melted). I didn't bother with the spinach the second time I made the recipe and it was just as tasty. I also didn't bother roasting the tomatoes. I simply cut them in half and sautéed them in the butter along with the shrimp.
This is not my original recipe, but I can't seem to locate the cookbook or magazine in which I found it.
Labels: Main Course, Seafood, Shrimp