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DEEP SEA FISHING INFORMATION , RIGGING , TERMINAL TACKLE , KNOTS , TACKLE , HELPFUL TIPS AND TECHNIQUES
.: Fish Recipes
.: California White Seabass
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California White Seabass
California White Seabass California White Seabass Serves 2: 16-8 oz. California white seabass fillet 2 flat anchovy fillets (optional) 3 medium red skinned potatoes, boiled & halved 12 fresh whole green beans, cooked 1 large ripe tomato, sliced 2 slices red onion 1 hard cooked egg, quartered 6 black olives 1 Tbsp. capers 2 Tbsp. parsley, chopped 1 medium head butter lettuce Instructions: Poach California white seabass fillet in simmering salted water. Cook 10 minutes per inch thickness. When cooking is complete, remove from water and set aside. Line a serving platter with the large outer leaves of the lettuce. Chop the remainder of the lettuce and arrange on the platter. Arrange tomato slices on one end of the platter, followed by onion slices separated into rings, green beans and potatoes. Place the poached seabass fillet in the center of the platter and top with a crisscross of anchovy. Garnish the platter with egg quarters, capers and olives. Sprinkle chopped parsley over the salad and drizzle with dressing. Dressing 1 clove garlic, crushed 1/2 tsp. Dijon mustard 3 Tbsp. extra virgin olive oil 2 Tbsp. lemon juice or rice vinegar salt & fresh ground pepper to tasteCombine all ingredients in a small bowl and whisk. Poaching Tip: Place fish fillet in liquid (water or stock) seasoned with 3 peppercorns, half a bay leaf, onion slices, parsley and wine if desired. Make sure liquid completely covers fish. Simmer fish for 10 minutes total per inch of thickness.
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Article
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175
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Created
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9-20-2005
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Modified
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2-19-2006
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Author
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carl
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Rating
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(None)
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