o a boil and cook for about 2 minutes; add vegetable
ransfer to the preheated oven for 10 minutes, or until the
Sauce: Saute the garlic, scallions, ginger, and the habanero chili in oil in a saucepan. When browned, add the remaining ingredients and cook for 5 minutes.
Bass: Grill the Striped Bass. Depending on the thickness of the filets and the heat of the fire, grill for 8 to 10 minutes.
Pour sauce on the bass filets. Garnish with chopped scallions.
1. Check filet carefully to make sure all bones have been removed.
2. Lay on cutting board horizontally.
3. Cut vertically in 1 1/2 inch sections.
4. Coat in egg milk mixture and then bread crumbs.
5. Lay out on a shallow baking pan covered with foil and sprayed with olive oil spray. Put a pat of butter on each piece.
6. Broil for 5-7 minutes depending on thickness. Do not overcook.
7. Serve with sprigs of fresh parsley and lemon wedges.
(220 degrees C). Place bass in a glass baking pan
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.
Combine olive oil, lime juice, lime zest, cilantro and garlic in a large shallow bowl.
Add salt and pepper to taste.
With the tip of a paring knife, make three diagonal slits through the skin of each filet.
Place the fish in the marinade and turn to coat the fish.
Cover and refrigerate at least one hour.
Light a charcoal grill or turn a gas grill to medium high.
Place the bass on the grill and cook for about 8 minutes on each side, or until the fish flakes easy.
hips with water, and soak for 1 hour. Drain well.
skin side down, and sautA for one minute until a slight
In a bowl, mix the herbs with the garlic and olive oil. Add the lemon zest and juice and stir gently. Refrigerate until ready to serve.
Meanwhile, preheat the oven to 500\u00b0. Grease a baking sheet with olive oil.
Rinse the fish and pat dry. Trim off the fins.
Scatter the herb stems, bay leaves and garlic on the baking sheet.
Place a row of lemon slices down the center of pan; reserve one slice. Place half of the onion slices over the lemon slices.
Place the fish over the onions and season liberally with salt and pepper. ...
Heat olive oil in a cast iron skillet over medium-low heat. Add onion and garlic; cook and stir until slightly browned, about 5 minutes. Increase heat to medium and add parsley; cook for 1 minute.
Pour in enough white wine to cover the bottom of the skillet. Spread onion mixture to the edges of the skillet in a circle. Season both sides of the striped bass with black pepper. Place in the center of the the skillet; push onion mixture up against the sides. Cook until slightly browned and firm, about 4 minutes per side.
Whisk together lemon juice, olive oil, parsley, pepper flakes, and salt in a bowl. Add bass fillets; marinate for 10 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill bass on the preheated grill until fish flakes easily with a fork, about 5 minutes each side. Discard any remaining marinade.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk eggs and water together in a bowl; set the egg wash aside.
Sprinkle the bass fillets on both sides with Cajun seasoning and lemon pepper. Dredge the fillets in flour, and shake off any excess. Dip the fillets in the egg wash, then dip fillets in the crushed potato chips.
Fry the fish in the preheated skillet until lightly browned, about 4 minutes per side. Serve with lemon wedges.
Combine first 4 ingredients in a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 20 minutes, turning once. Remove fish from bag, and reserve marinade.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork.
Remove fish from pan. Add marinade to pan; bring to a boil. Cook 30 seconds; serve with fish.
nion and garlic and cook for about 5 minutes, or until
ontinue cooking over medium heat for 6 to 8 minutes or
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.