Pan-roasted Sea Bass with Citrus-Heirloom Tomato Vinaigrette

  • steponme Posted: 05/24/10
    Worthy of a Special Occasion

    In my opinion there was way to much olive oil in the tomato Vinaigrette. Next time, I will only use 1/4 cup of olive oil. Also, I will not put the tomatoes in the pan when disolving the sugar in the red wine vinegar; doing as the recipe says made my tomatoes fall apart.


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