Season fish with lemon pepper and Mrs. Dash.
Dredge in corn meal.
Spray aluminum foil with Pam.
Place in oven at 350\u00b0.
Bake at 350\u00b0 for 20 minutes.
Take out and sprinkle with paprika, lemon juice and sweet basil.
Use a little squeeze oleo.
Cook until brown and tender, about 25 minutes.
br>PREP FISH: Completely scale the fish, leaving the
Can use rockfish, catfish or flounder.
Place the first 7 ingredients except the salt in a 6.
quart pot.
Bring to a boil, cover, lower the heat, and simmer for 1 hour.
Skim if necessary.
Cool slightly and pour through a fine strainer lined with several layers of clean cheesecloth.
Papertowels can be substituted.
Season with salt very delicately so as not to overpower the flavor of fish.
Add the garlic, parsley, and tabasco sauce to the fish broth to give it a piquant flavor.
Add the seafood and simmer, half-covered, over the lowest possible heat for 2 hours.
se your hand to clean fish. Next, put them into basket
Rinse the Chilean sea bass with cold water and pat
Whisk flour and garlic powder together in a bowl. Toss bass in the flour mixture until coated.
Whisk fish sauce, olive oil, honey, and oregano together in a bowl until smooth.
Heat a skillet over medium-high heat. Cook and stir bass in the hot skillet until lightly browned on all sides, about 5 minutes. Transfer bass to a plate. Add ouzo and fish sauce mixture to hot skillet; bring to a boil. Return bass to pan and cook until fish is cooked through, about 5 minutes more.
nd chill while preparing the fish.
Whisk together 2 tbsp
b>fish, mix soy, teriyaki & brown sugar thoroughly. Place portions of sea bass
oth sides of the sea bass fillets with the flour.
arge enough to wrap the fish in on top of a
ea.
Put your sea bass fillets in a storage bag
up.).
Halve the sea bass fillets crosswise (into 8-ounce
nto slices.
Clean sea bass and sprinkle some salt into
br>Top with a sea bass fillet.
Sprinkle with 1
or Fish: Preheat oven to 425\u00b0.
Place sea bass in
nd season.
Season sea bass, place in hot saute pan
Crush lemongrass and cilantro roots with a mortar and pestle. Add turmeric, ginger, cumin, palm sugar and fish sauce. Grind to combine.
Heat oil in a saucepan over medium-high heat. Saute paste for 2 mins, or until fragrant. Add onion and cook for 3 mins. Add coconut milk and fish stock. Bring to a simmer then add fish. Reduce heat to medium, cover and poach fish for 4 mins. Add Chinese cabbage and cook, covered, for 4 mins, or until tender.
Garnish fish with cilantro leaves and green onions. Serve with steamed rice and lime wedges.
Wash fish inside and outside, pat dry
il together until combined. Place fish in zip lock bag. Add