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Baked Whole Sea Bass
Baked Whole Sea Bass
submitted by dave from Chicago, IL A good choice for a main dish when you are serving a large group-a dramatic presentation, and easy to prepare. 2 medium firm tomatoes (12 ounces total), 1 large onion (about 9 ounces), peeled 1 medium green pepper (about 5 ounces), cored and seeded 1 medium red pepper (about 5 ounces), cored and seeded 1 medium yellow pepper (about 5 ounces), cored and seeded 1/2 cup white wine 3 tablespoons dark raisins 1 whole sea bass, head and tail attached, scaled and gutted (about 2 pounds) 1/2 teaspoon olive oil 1 large garlic clove [about 1/6 ounce, peeled and cut into slivers 3 tablespoons unsalted butter, cut into small pieces 1 bay leaf, crumbled 1/4 teaspoon dried rosemary Salt and freshly ground black pepper Slice the tomatoes with the ultra thick slicing disc of a food processor. Reserve. Slice the onion with the thick slicing disc and reserve. Cut the peppers lengthwise into 1-inch strips. Reserve. Pour the wine over the raisins to marinate for 30 minutes. Make a diagonal slash on each side of the fish, about 1/4-inch [6mm] deep and 2 inches long. Oil the fish on both sides and stuff each slit with a few garlic slivers, butter pieces, a small piece of bay leaf, a pinch of rosemary, salt and pepper. Lightly salt and pepper the outside of the fish. Fill the cavity of the fish with a few slices of tomato and onion, pepper strips, the remaining butter, bay leaf, garlic, rosemary, salt and pepper. Preheat the oven to 350F. Place the stuffed fish in a well-buttered roasting pan and strew the remaining vegetables around it. Cover the pan with aluminum foil and bake in the center of the preheated oven for 10 minutes. Remove the foil and bake 10 minutes more. Carefully turn the fish over and bake for 5 minutes. Pour the wine and raisins over the fish and bake 5 minutes longer. Makes 4 servings of about 6 ounces each http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary Discussion at Food.Chat: http://www.simpleinternet.com/foodchat/ -- Rec.food.recipes is moderated by Patricia D Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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about 25 minutes -
or you could fry them in olive oil. Place the meatballs in the tomato gravy, and simmer for several hours. Serve on spaghetti. Accompany with green salad, garlic bread and red wine. Newborn Parmesan This classic Sicilian cuisine can easily be turned into Eggplant Parmesan If you are planning a vegetarian meal. Or you could just as well use veal - after all, you have to be careful - Sicilians are touchy about their young family members... 6 newborn or veal cutlets Tomato gravy (see index) 4 cups mozzarella, 1cup parmesan, 1cup romano Seasoned bread crumbs mixed with parmesan romano salt pepper oregano garlic powder chopped parsley Flour eggwash (eggs and milk) Peanut oil for frying. Pound the cutlets. Dredge in flour, eggs, then the bread crumb mixture. Fry till golden brown in 350° peanut oil. In a baking pan, place a layer of gravy, then one of meat, gravy, and cheese. Another layer each of meat, gravy, and cheese. Then bake at 350° for 45 minutes. Serve on hot pasta with romano cheese. Southern Fried Small-fry Tastes like frie |
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about 25 minutes -
or you could fry them in olive oil. Place the meatballs in the tomato gravy, and simmer for several hours. Serve on spaghetti. Accompany with green salad, garlic bread and red wine. Newborn Parmesan This classic Sicilian cuisine can easily be turned into Eggplant Parmesan If you are planning a vegetarian meal. Or you could just as well use veal - after all, you have to be careful - Sicilians are touchy about their young family members... 6 newborn or veal cutlets Tomato gravy (see index) 4 cups mozzarella, 1cup parmesan, 1cup romano Seasoned bread crumbs mixed with parmesan romano salt pepper oregano garlic powder chopped parsley Flour eggwash (eggs and milk) Peanut oil for frying. Pound the cutlets. Dredge in flour, eggs, then the bread crumb mixture. Fry till golden brown in 350° peanut oil. In a baking pan, place a layer of gravy, then one of meat, gravy, and cheese. Another layer each of meat, gravy, and cheese. Then bake at 350° for 45 minutes. Serve on hot pasta with romano cheese. Southern Fried Small-fry Tastes like frie |
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