| 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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