Black Sea Bass recipes

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[font "univers,arial,helvetica,times-roman,courier"]Fried Sea Bass with Apples and Sauce[/font]
[font "univers,arial,helvetica,times-roman,courier"]Serves 6[/font]

[font "univers,arial,helvetica,times-roman,courier"]Ingredients[/font]
[font "univers,arial,helvetica,times-roman,courier"]Method[/font] [right][font "univers,arial,helvetica,times-roman,courier"]4[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Sea Bass fillets, skinless[/font]
[font "univers,arial,helvetica,times-roman,courier"]Put egg and milk in one dish, bread crumbs in another. Add salt and pepper to bread crumbs and mix thoroughly. Dip fillets in egg mixture; then roll them in crumbs to coat. In a large, heavy skillet, melt butter over medium heat. Add oil and stir. Heat until quite hot, but not smoking. [url "http://www.nyseafood.com/dc.asp?dc_id=50&func=edit_doc&document_id=3426&node_id=477&parent_id=193"]Pan-fry [/url]fillets until golden brown, 4 to 5 minutes on each side. When done, place on platter covered with paper towels and set in warm oven. Next, skim brown solids from fry pan. Then add 2 tablespoons of butter to the pan and melt over medium-high heat. Add 2 teaspoons of lemon juice and marjoram. Place apple slices in pan and sauté until soft and browned, about 3 minutes on each side. Remove fillets from oven and place several apple slices on top of each. Raise heat under pan, and add remaining tablespoon of butter, 2 teaspoons of lemon juice and sugar. cok, stiring rapidly, until the sauce in the pan is the color of toasted nuts. Spoon sauce, including browned matter settled on bottom, over each portion.
Serve with corn bread and fresh peas and carrots.

Preparation time: 45 minutes.[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Egg, mixed with 1 tablespoon cold milk[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1 1/2 cup[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Bread crumbs[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1/3 tsp[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Salt[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1/2 tsp[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]White pepper[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1/4 cup[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Butter or margarine[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1/4 cup[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Vegetable oil[/font] [left][font "univers,arial,helvetica,times-roman,courier"]Sauce[/font][/left] [right][font "univers,arial,helvetica,times-roman,courier"] 3 tbsp[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Butter or margarine[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 4 tsp[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Lemon juice, fresh[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1/2 tsp[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Marjoram[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 2[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Apples, small, cored, pared, and sliced 1/2-inch thick[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1 tsp[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Sugar[/font]
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