Chef’s Table: Carlucci’s Waterfront

Photos by David Michael Howarth

Cousins Carlo Capuano and Carlo Capuano, managing owners

Chilean sea bass 

Serves 1  

Ingredients: 

8 oz Chilean sea bass
2 tbsp extra virgin olive oil (divided)
1 clove fresh garlic/sliced
4 cherry tomatoes
1 sprinkle of fresh parsley
1 pinch salt and pepper
2 oz white wine 

 

Method: 

To make the fish, add 1 tbsp olive oil and sliced garlic to a sauce pan and cook until the garlic becomes golden. Add the sea bass, cherry tomatoes, white wine, salt and pepper. Let it simmer and cook together for 3 minutes on each side before removing it from the pan.

To finish the sauce, add parsley, salt, pepper and olive oil to the sauce pan and let it cook together. Drizzle on top of the sea bass.


WHEN YOU GO: 

CARLUCCI’S WATERFRONT   

876 Centerton Road, Mount Laurel 

856-235-5737  |  carluccisitaliangrill.com

December 2018
Related Articles
Comments

Comments are closed.

Working with worms | THE GOAL IS TO BECOME A GARDENER

Get SJ Mag in Your Inbox

Subscribe for the latest on South Jersey dining, weekend entertainment, the Shore and much more - sent directly to your inbox.

* indicates required
Email Format
WATCH NOW: Millennials looking for Mentors
Advertisement