
BOOK CATEGORIES














LINKS
Famous Authors (View All Authors)

Click below to download : Fishandseafood - Bass - Roasted Striped Bass With Chive And Sour Cream Sauce (Format : PDF)
Fishandseafood - Bass - Roasted Striped Bass With Chive And Sour Cream Sauce
For sauce:2/3 cup sour cream
2 tablespoons water
4 teaspoons fresh lemon juice
1/4 teaspoon salt
1/2 cup finely chopped fresh chives
For fish:
6 (5-oz) pieces striped bass fillet with skin
1 1/2 tablespoons vegetable oil
1 lemon, cut into 6 wedges
2 oz onion sprouts or garlic chive sprouts (2 cups)* found at farmers' markets
Make sauce: Blend sour cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper.
Prepare fish: Preheat oven to 450°F.
Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels. Score skin in several places with a thin sharp knife to prevent fish from curling (do not cut through flesh) and season fish with salt and pepper.
Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sear fish, skin sides down, in 2 batches until skin is golden brown and crisp, 3 to 4 minutes (fish will not be fully cooked). Transfer, skin sides up, to an oiled shallow baking pan.
Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.
Spoon 3 tablespoons sauce onto each of 6 plates and top with potatoes and zucchini. Squeeze a lemon wedge over each fillet, then place fish, skin sides up, over vegetables. Top fish with sprouts.
• Sauce can be made 1 day ahead and chilled, covered.
NEXT BOOKS
4 tablespoons extra-virgin olive oil 2 (1-inch thick, 8-ounce) sea bass fillets or tuna steaks 12 large garlic cloves, sliced 8 fresh thyme sprigs (left whole) 3 tablespoons fresh lemon juice Chopped fresh chives or green onion tops Heat 2 tablespoons oil in heavy, large nonstick skillet over medium-high heat. Season fish with salt and pepper. Add to skillet and sauté until just cooked through, turning occasionally, about 5-8 minutes. Transfer fish to plates. Reduce heat to medium-low. Add remaining 2 tablespoons oil, garlic and thyme and cook until garlic is golden brown, stirring occasionally, about 4 minutes. Add
Fishandseafood - Bass - Sea Bass, Languedoc Style
4 tablespoons extra-virgin olive oil 2 (1-inch thick, 8-ounce) sea bass fillets or tuna steaks 12 large garlic cloves, sliced 8 fresh thyme sprigs (left whole) 3 tablespoons fresh lemon juice Chopped fresh chives or green onion tops Heat 2 tablespoons oil in heavy, large nonstick skillet over medium-high heat. Season fish with salt and pepper. Add to skillet and sauté until just cooked through, turning occasionally, about 5-8 minutes. Transfer fish to plates. Reduce heat to medium-low. Add remaining 2 tablespoons oil, garlic and thyme and cook until garlic is golden brown, stirring occasionally, about 4 minutes. Add
PREVIOUS BOOKS
1 cup dry white wine 1 Tbs. shallots, minced juice of 1 lemon 2 (5- to 6-oz.) sea bass fillets, 3/4- to 1-inch thick 2 large russet potatoes, lightly washed 1/2 cup fresh basil leaves 1/2 lemon, cut into 4 slices 2 Tbs. vegetable oil salt and freshly ground black pepper 1/4 cup heavy cream Preheat oven to 425 degrees. In a small saucepan over medium-high heat, add wine and shallots and reduce to about 2 tablespoons. Add lemon juice and set aside. Using a vegetable peeler, slice the potatoes lengthwise into long, paper-thin slices. Lay slices out, overlapping edges, into
Fishandseafood - Bass - Potato-crusted Sea Bass
1 cup dry white wine 1 Tbs. shallots, minced juice of 1 lemon 2 (5- to 6-oz.) sea bass fillets, 3/4- to 1-inch thick 2 large russet potatoes, lightly washed 1/2 cup fresh basil leaves 1/2 lemon, cut into 4 slices 2 Tbs. vegetable oil salt and freshly ground black pepper 1/4 cup heavy cream Preheat oven to 425 degrees. In a small saucepan over medium-high heat, add wine and shallots and reduce to about 2 tablespoons. Add lemon juice and set aside. Using a vegetable peeler, slice the potatoes lengthwise into long, paper-thin slices. Lay slices out, overlapping edges, into
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Fishandseafood - Bass - Sea Bass, Languedoc Style
- Fishandseafood - Bass - Sea Bass With Tomatoes And Onions
- Fishandseafood - Bass - Seared Sea Bass With Fresh Herbs And Lemon
- Fishandseafood - Striper Recipes By Laurie2000
- Fishandseafood - Batter - Batter Recipes By Pepe
- Fishandseafood - Beer Batter Recipes For Fish By Becki
- Fishandseafood - Beer Batter
- Fishandseafood - Beer Batter By Sue Freeman
- Fishandseafood - Captain D's Fried Fish Beer Batter
- Fishandseafood - English Fish Batter
LEAVE A COMMENT