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REC: Sea Bass with Ginger Lemon Pesto and Jicama Salsa
Sea Bass with Ginger Lemon Pesto and Jicama Salsa
Prep Time: 20 minutes Cook Time: 20 minutes Yield: 4 servings Ginger lemon pesto: 1 cup finely chopped peeled ginger 1 cup finely chopped lemon zest 1/4 cup chopped parsley 1/8 cup olive oil Salt and pepper Jicama salsa: 4 cups peeled, diced jicama 4 cups diced papaya 1 cup red bell pepper 1/8 cup diced jalapeno 1 cup finely chopped cilantro 1/4 cup lemon juice 4 (8-ounce) sea bass fillets* 1 package banana leaves Preheat oven to 400 degrees F. For the ginger lemon pesto: Add ginger, lemon zest, parsley, and olive oil in a food processor. Process until pureed. Season with salt and pepper, to taste. For the jicama salsa: Combine jicama, papaya, pepper, jalapeno, cilantro, and lemon juice and mix well. Set aside. Coat the fish with ginger lemon pesto and wrap in banana leaves. Place on a baking sheet and bake for approximately 10 minutes. Serve with Jicama Salsa. *This recipe would work well with other non-endangered fish, such as striped bass, Pacific halibut, or catfish |
#2
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Jennifer wrote: Sea Bass with Ginger Lemon Pesto and Jicama Salsa Prep Time: 20 minutes Cook Time: 20 minutes Yield: 4 servings Ginger lemon pesto: 1 cup finely chopped peeled ginger 1 cup finely chopped lemon zest 1/4 cup chopped parsley 1/8 cup olive oil Salt and pepper Jicama salsa: 4 cups peeled, diced jicama 4 cups diced papaya 1 cup red bell pepper 1/8 cup diced jalapeno 1 cup finely chopped cilantro 1/4 cup lemon juice 4 (8-ounce) sea bass fillets* 1 package banana leaves Preheat oven to 400 degrees F. For the ginger lemon pesto: Add ginger, lemon zest, parsley, and olive oil in a food processor. Process until pureed. Season with salt and pepper, to taste. For the jicama salsa: Combine jicama, papaya, pepper, jalapeno, cilantro, and lemon juice and mix well. Set aside. Coat the fish with ginger lemon pesto and wrap in banana leaves. Place on a baking sheet and bake for approximately 10 minutes. Serve with Jicama Salsa. *This recipe would work well with other non-endangered fish, such as striped bass, Pacific halibut, or catfish Please properly attribute your full-text repost of a Food Network website page that first obtained permission to repost and scale-down this recipe courtesy Two Bunch Palms, Palm Springs, CA: http://www.foodnetwork.com/food/reci..._18509,00.html |
#3
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Quote:
Randy www.antiagingatlanta.com |
#4
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Perdu wrote: On 28 Mar 2005 11:05:49 -0800, "warehouse" said : recipe snipped Please properly attribute your full-text repost of a Food Network website page that first obtained permission to repost and scale-down this recipe courtesy Two Bunch Palms, Palm Springs, CA: http://www.foodnetwork.com/food/reci..._18509,00.html Whoa. I wish I had the time you have to find a posted recipe on the Internet and bitch about attributing on it. My god. I thought JC had no life. GIYF: If you know how to treat her right. Let's say with just the recipe title. But then again some folks take hours to find their ass with both their hands. You'd know. How's the jock itch? |
#5
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"Perdu" wrote in message
... GIYF: If you know how to treat her right. Let's say with just the recipe title. But then again some folks take hours to find their ass with both their hands. You'd know. How's the jock itch? Damn near gone, once you blew me. Just for the record, and to place JC's comments for you, I find this far more insulting and irritating to have to wade through than anything JC has ever posted. HTH, Mark |
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