1. fresh sea bass
2. red leaf lettuce
3. macadamia nuts
4. Turkish oregano
5. vegetable broth
You also get to use water, salt and pepper, oil and up to three other ingredients.
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Comments: 28
Menu: Pan Seared Sea Bass with Salsa Ranchera and Chocolate Macadamia Muffins
Shred the lettuce.
Crush the nuts and stir into the muffin batter. Pour batter into prepared muffin tins and place in 400 F oven for about 12 minutes or until done.
In a large sauce pan combine rotel, chopped oregano and crushed garlic with 1 tsp olive oil and 1/4 cup broth, simmer until reduced to your preference of "thickness" (I prefer almost no liquid left).
Remove skin from bass. Lightly rub both sides of fish with olive oil, sprinkle with salt and pepper to taste. In a non-stick pan, sear the fish with 2 tbsp olive oil over medium heat until golden on bottom (will take about 5 minutes). Turn the bass over and cook another 4-5 minutes until golden on the second side.
Spread the shredded lettuce over the center of the plate, place the bass in the middle, top with the salsa ranchera and serve immediately.
extras: white wine vinegar, fresh sliced pears, fresh red pepper
Whisk together vinegar, oil, a splash of broth, salt and pepper and oregano. Set aside.
Poach bass lightly in broth. Serve garnished with oregano.
Meanwhile, assemble salads. Toss lettuce, pepper and pear. Serve alongside bass, drizzled with vinaigrette.
Extras:
- Fresh asparagus spears
- Fresh leeks
- Tomato paste
Peel leeks and wash well, then slice into rounds. Saute leeks briefly in olive oil, then add vegetable broth and simmer until soft. Drain, reserving broth.
Pulse macadamia nuts in a blender or food chopper until finely ground. Add cooked leeks, oregano, salt and freshly-ground white pepper and pulse into a rough paste.
Combine the tomato paste with the vegetable broth from cooking the leeks. Bring to a boil, reduce to a simmer and allow to thicken by about 1/3. Reserve.
Coat one side of skinned bass filets with leek-and-nut paste. Heat a small amount of olive oil to very hot in an oven-safe skillet. Quickly sear the coated side of the fish so that the crust firms up, then turn and sear the uncoated side, about 1 minute each. Remove from heat and finish by baking in the oven until fish is tender and flaky.
Par-boil the asparagus. Let cool, then shake up in a plastic bag with white pepper, kosher salt and a little olive oil. Grill over medium heat until cooked but still firm.
Arrange red-leaf lettuce on plates. Top with grilled asparagus. Spoon tomato reduction onto plate and set a piece of sea bass on top. Drizzle a little more reduction on top of the fish.
Drizzle the fish with oil, roll in crushed nuts and bake until fish is done and crust forms. Serve fish on lettuce cup with roasted asparagus.
Heat broth to boiling, add oregano. Mix Bisquick with milk to form dumplings, drop into hot broth and cook as directed on Bisquick box. Serve with fish.
Dumplings! Never thought of that, Sue.
Break lettuce into individual leaves.
Slice Bass thinly, dust with salt and white pepper, and pan sear in sesame oil. Let cool slightly.
Cook Brown Rice (1) in Vegeable Broth, sesame oil, and white pepper.
Add rice to middle of each lettuce leaf, top with sea bass and shredded carrot. Drizzle with sesame oil. Roll up leaf. Chop oregano. Mix with veggie broth, sesame oil, white pepper. Heat to warm. Serve bass with warm veggie broth/sesame oil dip.
Toast macadamia nuts. Toss whole nuts into dark chocolate (3) to coat. Fish out. Let harden on wax paper. Serve.