Herb-steamed Chilean Sea Bass

Some might find it surprising that I would teach my nine-year-old about God’s wrath toward sin. But I find it surprising that any loving person would withhold this truth from another person they love. Because only when we understand God’s wrath toward sin can we realize that we need to be saved from it. Only when we hear the very bad news that we’re deserving of judgment can we appreciate the very good news that God has provided salvation through His Son.

C.J. Mahaney

CATEGORY	CUISINE	TAG	YIELD
	Chilean	Cklive17	1	Servings

INGREDIENTS

3/4	lb	Chilean Sea Bass fillet
		Salt and ground black pepper
3	T	Chopped tarragon, dill and
		flat-leaf
		parsley
1		Sprigs tarragon, dill and
		flat-leaf
		parsley for garnish

INSTRUCTIONS

Cut the sea bass in half horizontally. Season the inside with salt and
pepper and fill the center with the chopped herbs. Reassemble the sea
bass and season the outside with salt and pepper to taste. Wrap in
plastic wrap.  Steam the sea bass in an 8-inch, flat-bottomed steamer,
covered, for 6  minutes, or until it is barely opaque.  To assemble:
Remove the plastic wrap. Use a very sharp knife to cut  the fish into
eight 2-inch wedges. Choose a flat, colorful plate to  set off the
dramatic form of the fish. Stand one wedge on its end and  show the
herb filling of the other. Garnish with fresh herbs.  Yield: 4 bento
servings  Converted by MC_Buster.  Per serving: 14 Calories (kcal);
trace Total Fat; (17% calories from  fat); 1g Protein; 2g Carbohydrate;
0mg Cholesterol; 3mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 0 Fat;  0 Other Carbohydrates  Recipe by:
COOKING LIVE SHOW #CL9298  Converted by MM_Buster v2.0n.

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