| 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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