James Earl Jones' Chilean Sea Bass - cooking recipe

Ingredients

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)

Preparation

Slice and cook onions in a skillet on low heat until caramelized (between 1 and 2 hours).
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.
Cover bass with onions and bake at 425\u00b0 for 10 to 12 minutes.
Each of 6 servings should include one piece of bass over about 1/6 of the sauce.