| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 1/4 |
ts |
Ground allspice; ground cumin and |
|
|
; ground cinnamon |
| 1/8 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Salt |
|
|
Four; (8-ounce) sea bass |
|
|
; filets or steaks |
| 1/4 |
c |
Dry bread crumbs |
| 2 |
tb |
Melted butter |
| 2 |
tb |
Olive oil |
| 2 |
md |
Red bell peppers; seeded, cored and |
|
|
; cut into 1/4-inch |
|
|
; dice |
| 4 |
oz |
Mushrooms; trimmed, wiped |
|
|
; clean and cut into |
|
|
; 1/4-inch dice |
| 2 |
tb |
Water or chicken stock |
| 1 |
tb |
Favorite prepared barbecue sauce |
INSTRUCTIONS
Preheat the oven to 400° F. In a small mixing bowl, with a fork, combine
the allspice, cumin, cinnamon, cayenne pepper and salt. Rub 1/2 teaspoon of
this mixture onto each side of the fish and set aside. Combine the
remaining spice mixture with the bread crumbs.
Set the fish on a baking sheet, and top each portion with about 1
tablespoon of the seasoned bread crumbs. Drizzle some of the melted butter
over the bread crumbs and bake for 10 to 15 minutes or until the flesh just
flakes. Do not overbake.
Make the sauce while the fish is baking. In a medium skillet over medium
heat, heat the oil. Add the peppers and mushrooms and saut., stirring, for
a minute. Add the water or stock, cover and simmer for 3 minutes or until
the peppers are wilted but still have some texture. Stir in the barbecue
sauce and remove from the heat.
TO SERVE: Center the fish in the middle of each plate and spoon some
peppers and mushrooms around each portion.
Converted by MC_Buster.
Per serving: 642 Calories (kcal); 52g Total Fat; (70% calories from fat);
8g Protein; 40g Carbohydrate; 62mg Cholesterol; 1542mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 10
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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