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[font "univers,arial,helvetica,times-roman,courier"]Atlantic City Flamed Sea Bass [/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"]2 Pounds[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Black Sea Bass fillets[/font] [font "univers,arial,helvetica,times-roman,courier"] [left]Coat the bottom of a 12 x 8 x 2 baking dish with oil and place sea bass fillets in dish. Combine margarine and paprika, brush onto fish fillets, and reserve the rest for serving. [url "http://www.nyseafood.com/dc.asp?dc_id=50&node_id=220&document_id=3193&func=view_doc"]Bake[/url] fish in a 350[font "Arial"]°F oven for 15 to 20 minutes until fish turns opaque and begins to flake. Cover a serving platter with parsley and sprinkle fennel seeds over parsley. Remove fish from baking dish and place on top of parsley and fennel. Reheat if necessary and pour remaining butter or margarine mixture over fish. Heat brandy in a small saucepan and flame. Pour flamed brandy over fish. Serve immediately.[/font][/left] [left][font "Times New Roman"] [/font][/left]
[/font][font "Times New Roman"] [/font] [right][font "univers,arial,helvetica,times-roman,courier"]2/3 cup[/font][/right]
[font "univers,arial,helvetica,times-roman,courier"]Margarine or butter, melted[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1 tsp.[/font][/right]
[font "univers,arial,helvetica,times-roman,courier"]Paprika[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1 bunch[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Parsley[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 2 Tbs.[/font][/right]
[font "univers,arial,helvetica,times-roman,courier"]Fennel seed[/font] [right][font "univers,arial,helvetica,times-roman,courier"] 1/2 cup[/font] [/right]
[font "univers,arial,helvetica,times-roman,courier"]Brandy[/font]
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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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[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]
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[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]
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