Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAsian - Seafood - Oven-roasted Sea Bass With Ginger And Lime Sauce
Famous Authors (View All Authors)
Asian - Seafood -  Oven-roasted Sea Bass With Ginger And Lime Sauce Post by :a2k6man Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3058

Click below to download : Asian - Seafood - Oven-roasted Sea Bass With Ginger And Lime Sauce (Format : PDF)

Asian - Seafood - Oven-roasted Sea Bass With Ginger And Lime Sauce

2 tablespoons fresh lime juice
1 1/2 tablespoons soy sauce
1 tablespoon chopped fresh cilantro
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced shallot
5 teaspoons light or regular olive oil
2 (6-ounce) sea bass fillets (each about 3/4 inch thick)


Preheat oven to 500°F.

Mix first 5 ingredients and 3 teaspoons oil in small bowl. Season sauce with salt and pepper. Brush 9-inch-diameter glass pie dish with remaining 2 teaspoons oil. Arrange fish in prepared dish; turn to coat. Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.

Roast fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve.
Makes 2 servings; can be doubled.

Bon Appétit
February 1999
30-Minute Main Courses
If you like this book please share to your friends :
NEXT BOOKS

Asian - Seafood -  Pla Rad Prik Asian - Seafood - Pla Rad Prik

Asian - Seafood -  Pla Rad Prik
Pla Rad Prik 1 whole fish, 1 lb. cleaned 1 Tablespoon white rice wine 1/2 cup all-purpose flour 4 cups oil for deep frying Sauce: 3 Tablespoons oil 6 garlic cloves, crushed 1/4 cup sliced green pepper 1/4 cup sliced red bell pepper 1/4 cup sliced onions 1/8 cup cilantro leaves 1/4 cup fish sauce (nam pla) 2 tablespoons sugar 1/4 cup sweet basil leaves Cut three slashes to bone on each side of fish, then sprinkle it with rice wine. Flour fish on all sides Heat oil to 350' F. and carefully immerse fish in hot oil. Deep fry fish
PREVIOUS BOOKS

Asian - Seafood -  Oriental Snapper Asian - Seafood - Oriental Snapper

Asian - Seafood -  Oriental Snapper
1 red snapper, 2 lb (cleaned, scaled, etc) Marinade: (1/2 hour or so) 1/4 t salt 1 T minced fresh ginger 2 t dry sherry 2 T flour Seasonings: 2 scallions, chopped (white and green parts) 2 t minced fresh ginger 1 T minced garlic 1 T minced, soaked dried tangerine peel (see notes) Sauce: 2 T light soy sauce (see notes) 1 T dark soy sauce (see notes) 2 1/2 T dry sherry 1/2 t sugar 2 T chicken stock or water 4 T vegetable oil Dredge marinated fish in flour. Pan fry golden brown in oil, about 12 min
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT