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I love it dipped in crushed pistachios then baked.
In a foil packet with some veggies….
Rolled in flour and deep fried! Yum!
Citrus Grilled Sea Bass
We used to fish a lot. After, we often made a woodfire and cooked the fish somewhere near where we had caught them. A wood fire is far superior to coal but a little trickier. Either way you cook the fish, the best way for very fresh fish is oten the simplest. This recipe gives a delicate flavor that does not mask the fish.
1 sea bass
citrus fruits such as orange, lemon or lime
salt and freshly ground pepper
Start fire or grill.
Clean, wash and dry fish.
Salt and pepper inside and out.
Spray grid with non-fat cooking spray or brush with oil.
Slice citrus fruit into slices about 1/3 inch thick.
Lay on grid.
Place fish on citrus fruit and grill turning once until done.
Enjoy with our 2004 Sauvignon Blanc.
Preheat oven to 450 degrees.
Make some pasta, I like to use bow-tie for this recipe.
Heat some olive oil in a large, oven-proof skillet.
Put 2 sea bass fillets (about 6 oz. each) in the skillet, and sear both sides until golden brown, about 3 to 4 minutes per side.
To the skillet, add 2 cloves minced garlic, 1 can Del Monte diced tomatoes (the kind with garlic, basil and oregano), 1 cup quartered artichoke hearts, and 1/2 cup kalamata olives. Put the skillet into the oven to finish cooking until cooked through, about 10 more minutes.
Take the skillet out of the oven transfer the fish to a plate, toss the pasta with the tomato mixture and pour onto the plate next to the fish.
This used to be one of my best selling dishes when I cooked at the restaurant.