12-31-2004, 04:18 AM
[font "univers,arial,helvetica,times-roman,courier"]Steamed Black Sea Bass with Sesame Orange Sauce[/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"]1-11/2 lbs.[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Black Sea Bass fillets[/font] [font "univers,arial,helvetica,times-roman,courier"] [left]Make Sesame Orange Sauce by combining all ingredients and blend well. Let stand for 30 minutes to blend flavors. Rinse fillets with cold water and arrange in a single layer on a vegetable or fish steamer tray. Place steamer tray over ½ inch of boiling water, cover and steam for 1 to 3 minutes, Top with vegetables and [url "http://www.nyseafood.com/dc.asp?dc_id=50&node_id=478&document_id=3427&func=view_doc"]steam[/url] for an additional 5 to 10 minutes or until fish begins to flake and vegetables are crisp tender. Transfer fish and vegetables to a serving platter, top with Sesame Orange Sauce, and serve hot.[/left] [left][font "Times New Roman"] [/font][/left]
[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 4[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Green onions, cut into 1 inch pieces[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1-11/2 cups[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Bread crumbs[/font] [right][font "Arial"]1-11/2 cups[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Salt[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1-11/2 cups[/font][font "Times New Roman"] [/font][/right]
[font "univers,arial,helvetica,times-roman,courier"]White pepper[/font] [left][font "univers,arial,helvetica,times-roman,courier"]Sauce [/font][/left] [right][font "univers,arial,helvetica,times-roman,courier"] 3 Tbs.[/font][/right]
[font "univers,arial,helvetica,times-roman,courier"]Soy sauce[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1 Tbs.[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Sesame oil[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 3/4 tsp.[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Ginger, grated[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 3 Tbs.[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Rice vinegar[/font] [right][font "Arial"]6 Tbs.[/font] [/right] [left][font "Arial"]Orange juice[/font][/left] [right][font "univers,arial,helvetica,times-roman,courier"] 3/4 tsp.[/font][/right]
[font "univers,arial,helvetica,times-roman,courier"]Orange rind, grated[/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"]1-11/2 lbs.[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Black Sea Bass fillets[/font] [font "univers,arial,helvetica,times-roman,courier"] [left]Make Sesame Orange Sauce by combining all ingredients and blend well. Let stand for 30 minutes to blend flavors. Rinse fillets with cold water and arrange in a single layer on a vegetable or fish steamer tray. Place steamer tray over ½ inch of boiling water, cover and steam for 1 to 3 minutes, Top with vegetables and [url "http://www.nyseafood.com/dc.asp?dc_id=50&node_id=478&document_id=3427&func=view_doc"]steam[/url] for an additional 5 to 10 minutes or until fish begins to flake and vegetables are crisp tender. Transfer fish and vegetables to a serving platter, top with Sesame Orange Sauce, and serve hot.[/left] [left][font "Times New Roman"] [/font][/left]
[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 4[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Green onions, cut into 1 inch pieces[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1-11/2 cups[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Bread crumbs[/font] [right][font "Arial"]1-11/2 cups[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Salt[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1-11/2 cups[/font][font "Times New Roman"] [/font][/right]
[font "univers,arial,helvetica,times-roman,courier"]White pepper[/font] [left][font "univers,arial,helvetica,times-roman,courier"]Sauce [/font][/left] [right][font "univers,arial,helvetica,times-roman,courier"] 3 Tbs.[/font][/right]
[font "univers,arial,helvetica,times-roman,courier"]Soy sauce[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1 Tbs.[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Sesame oil[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 3/4 tsp.[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Ginger, grated[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 3 Tbs.[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Rice vinegar[/font] [right][font "Arial"]6 Tbs.[/font] [/right] [left][font "Arial"]Orange juice[/font][/left] [right][font "univers,arial,helvetica,times-roman,courier"] 3/4 tsp.[/font][/right]
[font "univers,arial,helvetica,times-roman,courier"]Orange rind, grated[/font]
[signature]