Lunchbreak: Grand Tour chef

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Grand Tour
2434 W. Montrose
Chicago
www.grandtourchicago.com

Mediterranean sea bass

1 pound lupe de mer

3 cloves sliced garlic

1 Tablespoon capers

2 sprigs fresh oregano

2 Tablespoons cici bean flour

3 Tablespoons olive oil

Salt to taste

1 lemon

 

Dust the fish in cici bean flour and salt

Saute in olive oil till light brown then turn fish over an add sliced garlic

About 2 minutes later add oregano, capers and a squeeze of lemon

Remove fish an add the rest of olive oil

Salt to taste

A little white wine cook down for two minutes then

Pour over the top of the fish

Serve with crispy fried fingerling potato chips

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