1 6 ounce fillet of Chilean Sea Bass
1/2 Bu. Scallions, sliced
6 ozs. Roma Tomatoes, diced
1 oz. MarketSource Fresh Basil, chiffonade
2 ozs. Haserot Tomato Juice
2 ozs. Butter
2 ozs. White Wine
TT Salt and Pepper
Heat the butter in a sauté pan and add the Sea bass, cooking each side for 1 minute only, remove from pan – hold warm.
Add Tomatoes and scallions, cook 2 minutes, then add basil.
Add tomato juice and bring to boil.
Return sea bass, reduce to simmer and baste bass as necessary with cooking liquid.
Remove bass to service plate, adjust seasoning and spoon sauce over and around bass on plate.
Garnish with fresh basil.