| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Clprime3 |
1 |
servings |
INGREDIENTS
| 4 |
|
Black bass fillets |
| 1 |
tb |
Peanut oil |
| 1/2 |
c |
Chopped chives |
| 1/2 |
c |
Chopped chervil |
| 1/2 |
c |
Chopped tarragon |
| 1/2 |
c |
Chopped parsley |
| 1 |
c |
Diced tomato |
| 1 |
|
" Creamless" Creamed Corn recipe; (see below) |
| 12 |
|
Ears corn; shucked |
| 1/4 |
c |
Water |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
CREAMLESS CREAMED CORN
Saute sea bass in 1 tablespoon of peanut oil, skin side down for
approximately 4 minutes each side. Remove fillets from the pan, pour out
the oil and add herbs and tomato.
Arrange "Creamless" Creamed Corn on plate. Place Sea Bass on plate, top
with fresh herb tomato mixture.
CREAMLESS CREAMED CORN:
Grate 5 ears of corn into a bowl. Press the grated corn through a fine
sieve reserving the "milk" and discarding the grated corn and the cobs.
Cut the kernels from the remaining ears of corn. Combine the cut corn,
water, and salt and pepper in a medium pan. Cover the pan and steam,
stirring once or twice, until the corn is tender, about 5 minutes. Set the
corn aside.
Stirring constantly, bring the corn "milk" to a simmer over medium
saucepan. Reduce the heat to medium low and cook, continuing to stir, until
the "milk" thickens, about 3 minutes. Add the cooked corn, salt and pepper
and cook until the corn is heated through. Serve warm.
Converted by MC_Buster.
Per serving: 1104 Calories (kcal); 27g Total Fat; (19% calories from fat);
38g Protein; 217g Carbohydrate; 0mg Cholesterol; 198mg Sodium Food
Exchanges: 14 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CPOO19
Converted by MM_Buster v2.0n.
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