12-31-2004, 04:17 AM
[font "univers,arial,helvetica,times-roman,courier"]Black Sea Bass with Fresh Mint[/font]
[font "univers,arial,helvetica,times-roman,courier"]Serves 4[/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"]2 Lbs.[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Black Sea Bass [/font] [font "univers,arial,helvetica,times-roman,courier"]
Preheat oven to 350ºF and grease a 2-quart baking dish. Clean, split, and bone the bass, and wipe inside and out with a damp cloth. Put crumbs in a medium mixing bowl, and add parsley, salt, pepper, and basil. Mix well. In a separate bowl, mix 1½ tablespoons of oil and half of the minced garlic; blend well. Place half of the bass in the baking dish, skin side down. Spread crumb mixture over it. Pour ¼ cup of wine over the fish. Place the other half of the bass (skin side up) on bottom half, and tie or skewer fish together at both ends. Pour oil-garlic mixture over entire fish. [url "http://www.nyseafood.com/dc.asp?dc_id=50&node_id=220&document_id=3193&func=view_doc"]Bake[/url] bass for 20-25 minutes, or until fish flakes easily with a fork.
Meanwhile, chop most of the mint, saving some for garnish, and blend in a bowl with the other half of the wine. Add remaining garlic, and season to taste with salt and pepper. Use half of this mixture to baste the bass occasionally. When fish is done, pour the rest of the sauce over the fish. Garnish with fresh mint and serve hot.
[font "Times New Roman"][size 3][/size][/font] [left][font "Times New Roman"][/font][/left][/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1/2 cup[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Vegetable oil[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1/2 cup[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Dry cracker or bread crumbs[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1 sprig[/font][/right]
[font "univers,arial,helvetica,times-roman,courier"]Parsley, minced[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1/2 tsp.[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Salt[/font] [right][font "Arial"]Dash[/font] [/right] [left][font "Arial"]Pepper[/font][/left] [right][font "Arial"]Pinch[/font][/right] [font "Arial"]Basil[/font] [right][font "Arial"]5 sprigs[/font][/right] [left][font "Arial"]Mint[/font][/left] [right][font "univers,arial,helvetica,times-roman,courier"] 1/2 cup[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Dry white wine[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1 clove[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Garlic, minced[/font]
[signature]
[font "univers,arial,helvetica,times-roman,courier"]Serves 4[/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"]2 Lbs.[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Black Sea Bass [/font] [font "univers,arial,helvetica,times-roman,courier"]
Preheat oven to 350ºF and grease a 2-quart baking dish. Clean, split, and bone the bass, and wipe inside and out with a damp cloth. Put crumbs in a medium mixing bowl, and add parsley, salt, pepper, and basil. Mix well. In a separate bowl, mix 1½ tablespoons of oil and half of the minced garlic; blend well. Place half of the bass in the baking dish, skin side down. Spread crumb mixture over it. Pour ¼ cup of wine over the fish. Place the other half of the bass (skin side up) on bottom half, and tie or skewer fish together at both ends. Pour oil-garlic mixture over entire fish. [url "http://www.nyseafood.com/dc.asp?dc_id=50&node_id=220&document_id=3193&func=view_doc"]Bake[/url] bass for 20-25 minutes, or until fish flakes easily with a fork.
Meanwhile, chop most of the mint, saving some for garnish, and blend in a bowl with the other half of the wine. Add remaining garlic, and season to taste with salt and pepper. Use half of this mixture to baste the bass occasionally. When fish is done, pour the rest of the sauce over the fish. Garnish with fresh mint and serve hot.
[font "Times New Roman"][size 3][/size][/font] [left][font "Times New Roman"][/font][/left][/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1/2 cup[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Vegetable oil[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1/2 cup[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Dry cracker or bread crumbs[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1 sprig[/font][/right]
[font "univers,arial,helvetica,times-roman,courier"]Parsley, minced[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1/2 tsp.[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Salt[/font] [right][font "Arial"]Dash[/font] [/right] [left][font "Arial"]Pepper[/font][/left] [right][font "Arial"]Pinch[/font][/right] [font "Arial"]Basil[/font] [right][font "Arial"]5 sprigs[/font][/right] [left][font "Arial"]Mint[/font][/left] [right][font "univers,arial,helvetica,times-roman,courier"] 1/2 cup[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Dry white wine[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1 clove[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Garlic, minced[/font]
[signature]