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Fish Pan-seared Chilean Sea Bass with Summerwhite Peach Salsa
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Şef Aşçıbaşı
Şef Aşçıbaşı

Joined: 19 May 2007
Posts: 848
Location: Manisa

PostPosted: Wed Nov 28, 2007 8:48 pm    Post subject: Pan-seared Chilean Sea Bass with Summerwhite Peach Salsa Reply with quote

Pan-seared Chilean Sea Bass with Summerwhite Peach Salsa

Makes 4 servings
2 cups (1 lb) fresh, ripe Summerwhite California peaches, pitted and sliced
¼ cup minced scallions
½ cup cilantro, chopped
jalapeno chilis, seeded, deveined and minced (to taste)
superfine sugar (to taste)
salt and pepper (to taste)
¼ cup fresh lime juice
½ t five-spice powder
2 Tbsp safflower oil
4 (1½ lbs) Chilean sea bass steaks,
6 oz each, skinned and boned
cilantro sprigs (for garnish)
lime wedges (for garnish)

Salsa: Combine diced peaches, scallions, cilantro, chilis, sugar, salt and pepper in a small bowl. Mix well. Set aside for at least one hour at room temperature or overnight in the refrigerator. Mix in lime juice before serving.

Fish: Preheat oven to 350 degrees. Mix five-spice powder with oil and brush onto both sides of steaks. Heat large sauté pan over high heat until it begins to smoke. Sear sea bass until golden brown on both sides. Finish cooking to desired doneness in the oven. To serve, place one steak on each of the four plates. Divide salsa evenly and spoon over and along side. Garnish with cilantro sprigs and lime wedges.

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Yemek Tarifleri
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Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey

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