James Earl Jones' Chilean Sea Bass

• 10 Maui onions
• 1 stick unsalted butter
• 12 pieces Chilean sea bass, 2-inches wide, 2 1/2-inches long
• 12 seeded, chopped Roma tomatoes or the canned, drained or canned equivalent
• 5 chopped shallots
• 3 minced cloves garlic
• 3 chopped basil leaves
• 1 Tbsp. extra virgin olive oil
• 1/2 c. chicken broth (if necessary)

1. Slice and cook onions in a skillet on low heat until caramelized (between 1 and 2 hours).
2. Puree all ingredients except olive oil and chicken broth. Heat olive oil. Add ingredients and cook on low for 30 minutes. Add chicken broth as necessary. Season bass with salt and white pepper to taste.
3. Cover bass with onions and bake at 425u0b0 for 10 to 12 minutes.
4. Each of 6 servings should include one piece of bass over about 1/6 of the sauce.

onions, butter, chilean sea bass, tomatoes, shallots, cloves garlic, basil, extra virgin olive oil, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872045 (may not work)