Rinse the Chilean sea bass with cold water
Set aside 4 whole Chilean cherries. Remove the pits and slice the remaining cherries in half. In tall or stemmed glasses, layer the cherries, pineapple, raspberries, yogurt, banana and dates. Sprinkle the almonds on top and garnish with a whole, sweet cherry.
Preheat Oven to 375 degrees F.
In a large add the sundried tomatoes, green onion, pesto sauce, mayonnaise and olive oil.
Slightly drizzle a baking sheet with olive oil so that the Chilean Sea Bass won't stick.
Place the fish on the baking sheet.
Place the garnish on top of the fish.
Add Salt & Pepper to taste.
Bake for approximately 12 to 15 minutes or until internal temperature reaches 145 degrees F.
Heat oven to 450\u00b0F
Place Chilean sea bass fillet, cut into 6 pieces, into greased 9 x13 glass dish.
From the two tangerines, zest and juice 1; peel and segment the other one.
Top the fillets with the tangerine segments, chopped scallions, and garlic.
Pour 1/3 cup tangerine juice and 1 tsp zest over fish.
Dot with 2 tbsp unsalted butter, cubed.
Cook 10 minutes or until fish flakes easily with a fork.
Add pepper to taste,and enjoy!
br>To make into an appetizer:
Spoon ratatouille into the
In small bowl combine chicken, chopped celery, almonds and onion.
Add mayonnaise, curry powder and lemon juice.
Mix well. Cover mixture with plastic wrap and refrigerate for 1 hour or longer so that flavors blend and develop.
To serve, place 1 teaspoon of appetizer on \"carrier\" of choice.
Yield:
1 1/4 cups, enough for 36 servings on fruit, vegetables or crackers.
age Topic - Ice Cream New Appetizer Recipes Page
Heat oil on medium to low heat in skillet. Add onion, garlic, carrots, oregano and paprika and saute gently for 15 minutes until well-cooked and soft. Remove from heat and set aside.
Place beans in a large soup pot. Add water... at least enough water to cover the beans.
Defrost squash in microwave enough to remove it from box. Add the squash to the pot with beans.
Cover pot, stirring as squash defrosts into the soup. Bring to a boil. Then, reduce heat and simmer for about 20 minutes. Water may need to be added during cooking.
Add ...
Preheat oven to 375 degrees F.
In a dry large skillet over medium heat, toast the cumin seeds for 2 minutes or until they just begin to smoke.
Grind together the cumin, salt, and pepper in a mortar and pestle or other grinding tool (I use an electric coffee grinder) until finely ground.
Rub the cumin mixture on both sides of the sea bass fillets.
Heat the oil and butter together in an oven-safe pan/skillet over medium-high heat, then add the fish and brown each side of the fillets for 2 minutes.
Transfer pan to the oven (you ...
Place fish in a single layer in foil-lined 9x13 baking pan.
Spread garlic, parsley, sun-dried tomatoes and green onions over fish.
Sprinkle lemon juice and wine over all.
Arrange zucchini around fish.
Sprinkle fish and zucchini with salt and pepper to taste and small amount of paprika for color.
Drizzle with melted butter.
Cover with foil and crimp edges with bottom foil to seal completely.
Bake at 450F for 20 minutes or until fish flakes easily with fork.
couple of wonderful sounding recipes for it here at'Zaar
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.
Put the Simply Potatoes Diced Potatoes with Onion in a kitchen towel and squeeze to remove any excess water and then chop roughly with knife or even pulse in a food process.
Meanwhile, rinse and pat fish dry and season with salt and pepper. Heat the olive oil in a nonstick pan over medium heat.
Flatten out Simply Potatoes Diced Potatoes with Onions into 8 thin \"pancakes\" that are the size of your fish and place them in the pan. Immediately press the fish into the Simply Potatoes Diced Potatoes with Onion pancakes.Then top with another ...
Preheat oven to 200\u00b0F.
Place flour for dredging in a shallow bowl; coat each fillet with seasoned flour and shake off excess.
Heat a large nonstick skillet over medium heat for 3-4 minutes; add butter/olive oil combination then add the fillets, without crowding.
Increase heat to high and saute, shaking the pan from time to time, until bottom of the fish is nicely browned, about 3 minutes; turn and brown the other side.
Remove fish to a plate and keep warm in the oven; repeat with remaining fillets.
Deglaze the pan with ...
mix all ingredients.
marinade sea bass overnite in fridge.
preheat oven to 400.
set fish on counter and bring to room temp before cooking.
remove fish from marinade and cook in baking pan at 400 for about 8-12 minutes (the thickness of the fish can cause a variance in cooking time).
If you want the top to brown, put it in the broiler for just a couple minutes.
FOR THE BLACK BEAN SAUCE, combine the orange juice, sherry, sake, oyster sauce, black beans, soy sauce, lime juice, cilantro, garlic, ginger, jalapeno, and cornstarch in a medium bowl and whisk to mix well. Set aside.
PREHEAT THE OVEN to 350\u00b0F.
HEAT THE OIL in a large, ovenproof skillet over medium-high heat. Add the fish and cook until well browned, about 1 minute per side. Remove the skillet from the heat, pour the black bean sauce over the fish, and put the pan in the oven to bake until the fish is just cooked through, 8 to 10 ...
Prepare the Moho Sauce: Mix the garlic and onion in a small bowl with the cumin, salt, and pepper. Place the oil in a small, heavy saucepan over low heat. Add the onion mixture and cook, stirring, for 10 minutes or until translucent. Add the lime juice and vinegar, then simmer over medium-low heat for 5 minutes. (Makes 2/3 cup.).
Halve the sea bass fillets crosswise (into 8-ounce pieces).
In a shallow bowl, whisk the lime juice with 3 tablespoons of the olive oil, salt, pepper, and garlic. Add the fish and coat well. Marinate for 15 ...
Preheat oven to 400 degrees.
Place sea bass in a pan and pour ponzu sauce over it.
Bake for 15-20 minutes,.
Heat oven to 400 degrees.
Heat the olive oil in a large oven-proof skilley over medium-high heat.
Add onions, 1/4 cup of parsley, thyme, garlic and red pepper.
Saute until onions begin to soften, about 5 minutes.
Stir in tomatoes & wine.
Sprinkle fish with salt & pepper.
Place fish in same shillet & spoon vegetables atop fish.
Bring to simmer.
Cover; bake until fish is opaque in center, about 10-12 minutes.
Transfer fish to plates.
Stir remaining parsley into sauce.
Boil sauce until reduced slightly, about 2 ...
himichurri.
Serve with a Chilean Cabernet which echoes the herbal