Walnut-crusted Sea Bass With Peach Salsa Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Sea bass, (any firm white fish) cut into 4-oz servings
1 cup: Buttermilk,
1/2 tsp: Tobasco sauce,
2 tbsp: Lime juice,
1/4 tsp: Salt,
1 large: Shallot, (1/4 cup), finely chopped
1 can: , (4-ounce) diced green chiles
2 tbsp: Cilantro, chopped
6 large: Peaches, peeled and chopped
1/2 cup: Ground or crushed walnuts,
Toasted walnut halves and cilantro,
Springs for garnish,
Directions:
From: Becca
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
Source from luhu.jp
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
Source from luhu.jp
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