| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Sea bass; (any firm white fish) cut into 4-oz servings |
| 1 | c | Buttermilk |
| 1/2 | ts | Tobasco sauce |
| 2 | tb | Lime juice |
| 1/4 | ts | Salt |
| 1 | lg | Shallot; (1/4 cup), finely chopped |
| 1 | cn | (4-ounce) diced green chiles |
| 2 | tb | Cilantro; chopped |
| 6 | lg | Peaches; peeled and chopped |
| 1/2 | c | Ground or crushed walnuts |
| Toasted walnut halves and cilantro | ||
| Springs for garnish |
INSTRUCTIONS
From: Becca <becca@hal-pc.org> Recipe By : Becca Love (originally published in the Houston Chronicle) Place fish in a glass baking dish, combing buttermilk and tobasco, pour over fish, turning to coat both sides. Cover tightly and refrigerate all day, or overnight. Combine lime juice and salt and stir until disolved; add shallots, chiles and cilantro, add peaches and mix well. Set aside. Preheat oven to 400 (F) degrees. Spray a baking sheet with oil. Put crushed walnuts on a plate (or shallow bowl). Remove fish from buttermilk and press into walnuts, coating each side evenly. Place coated fish on the baking sheet and spray fish lightly with vegetable oil spray. Bake 12-15 minutes or until golden brown and flakes with a fork. To serve, place fish on a plate and arrange salsa around it. Garnish with toasted walnut halves and cilantro sprigs, if desired. Posted to recipelu-digest by jeryder@juno.com on Mar 23, 1998
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