| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chilean |
Cklive17 |
1 |
servings |
INGREDIENTS
| 3/4 |
lb |
Chilean Sea Bass fillet |
|
|
Salt and ground black pepper |
| 3 |
tb |
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.
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”