Sea Bass With Artichokes And Balsamic Vinegar - cooking recipe

Ingredients

12 ounces sea bass, skin off
1 teaspoon olive oil
2 garlic cloves, minced
1 leek, white part, julienned (washed well)
salt and pepper
8 artichoke quarters in water, or marinated, drained
12 cherry tomatoes, halved
1/4 cup balsamic vinegar

Preparation

Barbecue fish just until done (be careful not to overcook).
While the fish is cooking, make the sauce. Heat oil in a pan over medium heat and saute garlic and leeks until soft, a few minutes. Season with salt and pepper.
Add artichokes, tomatoes and balsamic vinegar.
Reduce by about 50 per cent. There shouldn't be much vinegar left in the pan, and it should be starting to get syrupy. Keep warm on low until fish is ready.
Plate fish with sauce and enjoy!