Dec. 2001 and Gail's Recipe Swap.
Saute seabass in olive oil remove then saute all but feta cheese. Place seabass in ovenproof dishware, top w/all the above except feta cheese. Bake covered for apprx. 20 minutes @350 degrees then add feta cheese and bake another 10 minutes
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!
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Score the skin of seabass with knife, season the fillets
or 30 minutes. (Note- original recipe has you put batter in
Clean rice.
Cover with plenty of water and boil until done.
Drain and rinse with cold water.
Saute chopped yellow onion in bottom of deep pot.
When soft, add rice and salt and combine.
Reduce heat to low and let simmer awhile.
Prepare vegetable topping and let marinate.
Dish rice and top with vegetables.
This dish is very good with Dal Curry (another recipe I've posted on this board).
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 ...
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.
Mix Whites on High in large bowl for appx 7-10 minutes. (Must be fluffy and light texture).
Add sugar, mix in well.
Add 1 or 2 at a time egg yolk, mixing with a wire-whisk folding the yolk inches (color will all be a light yellow when you are finished).
In a separate bowl, mix flower and baking powder with whisk or fork.
Pour small amounts into a fine strainer over the large bowl with the folded eggs and sugar. After each session of small pours, fold flour with baking soda into the large bowl with wire-whisk.
(Hint: the wire- ...
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 ...