| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Tuscan | Clprime3 | 1 | servings |
INGREDIENTS
| 1 | cn | Low fat Pringles |
| 3/4 | c | Grated Parmesan cheese |
| 2 | tb | All-purpose flour |
| 1 | pn | Chili powder |
| 2 | tb | Canola oil |
| 4 | Fillets sea bass; (8-ounce) | |
| Tuscan Salad; recipe follows | ||
| 3 | c | Wonder bread; ripped into bits |
| 1/2 | c | Chopped tomato |
| 1 | tb | Sliced basil |
| 1/4 | c | Minced white onion |
| 1/2 | tb | Minced fresh garlic |
| 1 | tb | Extra virgin olive oil; up to 2 |
| 1 | tb | Fresh lemon juice |
| Kosher salt to taste |
INSTRUCTIONS
TUSCAN SALAD Preheat oven to 400 degrees. In a food processor place the Pringles, Parmesan cheese, flour, chili powder. Pulse until you have a fine grind. Coat the sea bass well with the Pringle mixture, set aside. In a medium-sized saute pan over medium high heat, heat the canola oil until hot. Add the bass and saute on each side until golden brown, about 2 to 3 minutes each side. Remove bass from the saute pan into a baking pan and place in the oven for 4 minutes. TUSCAN SALAD: Preheat the oven to 350 degrees. Toast the ripped up wonder bread until dry and golden in color. Toss all ingredients in a bowl. To assemble the dish, place the fish on top off the salad and add a sprig of parsley. Converted by MC_Buster. Per serving: 1044 Calories (kcal); 66g Total Fat; (57% calories from fat); 90g Protein; 20g Carbohydrate; 187mg Cholesterol; 1358mg Sodium Food Exchanges: 1 Grain(Starch); 12 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0014 Converted by MM_Buster v2.0n.
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