Bass Steaks With Tomatoes and Black Olives

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 Information

  • Nutritional analysis per serving (4 servings)

    287 calories; 18 grams fat; 7 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 23 grams protein; 70 milligrams cholesterol; 349 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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 1/2 cup of the tomato liquid.
2. Place the tomato liquid, wine, lemon zest and 1/2 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.
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.

20 minutes