The SunHouse Restaurant & Bar
Our Great Food, Stellar Service and Unique Atmosphere will create an island dining experience that will have you returning again, again and again.

CHILEAN SEA BASS WITH ISLAND RATATOUILLE
8 oz Chilean Sea Bass
Dust with flour and flash sauté two minutes on each side, finish off in a 375°oven for 6—8 minutes

ISLAND RATATOUILLE
1 Roma Tomato (diced)                           
4 Garlic Cloves
¼ Ounce Fresh Basil (chopped)                  
¼ Ounce Fresh Cilantro (chopped)
½ Ounce Sundried Tomatoes (chopped)         
4 oz. Chardonnay
Salt & Pepper to taste
Mix together in a metal bowl.  When ready to serve sauté ratatouille.
Peach Syrup
Reduce by half 16 oz. Peach Bar Mix or juice from fresh or frozen peaches.
 
Place Sea Bass on plate top with Ratatoulle, garnish with peach syrup serve with seasoned rice or your   favorite side dish.