| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Dujour08 |
1 |
servings |
INGREDIENTS
| 1 |
|
Black sea bass; abt 1 lb |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
lg |
Orange; segmented, zest |
|
|
And juice reserved |
| 1 |
|
Lime; segmented, zest |
|
|
And juice reserved |
| 1 |
|
Lemon; segmented, zest |
|
|
And juice reserved |
| 1 |
|
Pink grapefruit; segmented, zest |
|
|
And juice reserved |
| 3 |
oz |
Butter; melted |
| 3 |
oz |
Cleaned spinach leaves |
INSTRUCTIONS
Preheat oven to 400 degrees. Clean the bass by removing the guts and
the gills and trimming off the belly flap. Season the fish with salt
and pepper. Place the fish on foil and sprinkle with some citrus
zest. Close the foil and cook for about 10 minutes in the oven. In a
small sauce pot reduce the juice and the remaining zest. Slowly add
the butter whisking constantly, season sauce and add all the
segments, simmer. Saute the spinach and drain off any liquid. Remove
the bass from the oven and from the foil, discard the citrus zest on
it. Place the fish on top of the spinach and ladle with the citrus
sauce. This recipe yields 1 serving.
Source: "CHEF DU JOUR - (Show # DJ-9377) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-31-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Remi Lauvand
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