|CUISINE OF THE WATER GODS|
|by Patricia Quintana|
A savory collection of light, health-conscious, meatless recipes from Mexico's three coastal regions--the Pacific, the Caribbean, and the Gulf of ...
Did you mean: water bass
Results 1 - 10 of 18 for fresh water bass
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(Or sunfish, blue gill, or crappie, dressed). Dress the fish, wipe them dry with a paper towel and season well with salt and pepper. Roll them in a ...
Saute onions and leeks in olive oil in a 6-quart pan. Add garlic, then the tomatoes and cook for 5 minutes. Add shrimp, lobster, clams; cover with ...
Soak skewers in water. In a ... caution when working with fresh chilies. Wash work surface and hands thoroughly upon completion. Do not touch your eyes.
Cut fish into ... cups of salted water. Bring to ... twice gently. Serve in large bowls with hard rolls, grated Parmesan cheese and Guinness Gold Lager beer.
Squeeze 1 1/2 cups pure lemon juice in a glass or natural ceramic bowl (plastic or metal is not recommended). Chop up the raw, uncooked fish into ...
These recipes can be made with bass, striped bass, ... Bring 2 quarts water to a boil ... a little oil (fresh water fish is ... Much cheaper than seafood.
Heat olive oil ... tomato paste and water, clam juice, ... with chopped parsley and grated lemon peel. Arrange slices of garlic toast around the platter.
Preheat oven to ... pan, combine the bass and vegetable mixture. ... remaining parsley, pour over the fish and serve, garnished with lemon slices. Serves 6.
Season the fish ... soft. Add pepper, water and salt. Simmer ... skillet and cook for 2 minutes, turning the fillets once. Serve hot, garnished with scallions.
Arrange fish fillets in bottom of the casserole. Sprinkle cracker crumbs, make another layer of fish and crumbs until used up. Pour sauce overall. ...
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