? about Sea Bass

[fishinphyl]

I found a recipe that looks good with Sea Bass and Shrimp and lime. So it calls for 2#'s of bass and I go to the store and it is $13.95 a pound. Pretty expensive to experiment I thought. So my question is: is there another fish I could substitute? I have never had Sea Bass so I don't know what it tastes like.

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Phyl

[CrappieMagnet]

What are the ingredients?

I personally don't care for the taste of sea bass.Too tough for me.

CM

[SilverLakeBoy]

There are plenty of delicious alternatives including striped bass, halibut, and orata.
You could use walleye if you want also.
The reason the sea bass is so expensive is because of the over fishing of them in international waters they will be extinct in 10 or 15 years if they don't stop.

[fishinphyl]

Ingredients: red, yellow and orange peppers, garlic, jalapeno, white wine, clam juice, whole tomatoes, bay leaf, lime, Chilean sea bass, shrimp, and cilantro. Served on Tortillas

I have cat fish, maui maui (sp?) and talapia in the freezer.

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Phyl

[CrappieMagnet]

Sounds really good for sea bass.I would go with the same ingredients and use walleye instead.Here is another recipe that is similar,also using walleye.

Baked Walleye with Hot Tomato Salsa:

2 lbs. Walleye,skin removed(6 oz. each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (16 oz.)stewed tomatoes,drained
1/4 cup hot or medium salsa
3 tablespoons tomato paste

Heat oven to 400 degrees.Spray 11x7-inch baking dish with non-stick vegetable cooking spray.Arrange fillets,slightly overlapping,in prepared dish.Sprinkle evenly with salt and pepper.Set aside.

In a small mixing bowl,combine tomatoes,salsa and tomato paste.Spoon mixture evenly over fillets.Cover dish with tin foil.Bake for 35-40 minutes,or until fish is firm and opaque and just begins to flake.Serve with lemon wedges and serve over hot cooked rice.

Hope this helps!

Enjoy and good eatin'!

CM

[This message has been edited by CrappieMagnet (edited 05-03-2004).]

[CrappieMagnet]

For your other Tilapia try this recipe.

Tilapia

Ingredients
Helmann's Light Mayonnaise

1/4 cup all-purpose flour

1/2 tsp. salt

1/4 tsp. black pepper

1 tbsp. olive oil

4 thin fillets (6 ounces each)

1/2 cup Quick Remoulade Sauce:

(recipe follows)

--Quick Remoulade Sauce--

2 green onions (for 2 tbsp. chopped)

1 clove fresh garlic

1/4 cup reduced-fat mayonnaise (not fat-free)

1 tbsp. sweet pickle relish (sweet salad cubes)

2 finely chopped Gherkins

1/4 tsp. cayenne pepper

Classic Pan-Fried Fillets. Combine the flour, salt and pepper in a large, zipper-top plastic bag. Shake to mix well. Heat the oil over medium heat in an extra-deep 12-inch nonstick skillet. Add the fillets to the bag one at a time, close the bag and shake to coat with flour. Shake off the excess flour into the bag. Add each fillet to the skillet after it is floured. Cook the fillets until they are golden brown on one side, 4 to 5 minutes. While the fish cooks, make the Quick Remoulade Sauce. Turn the fish and cook until the fillets are brown on the second side, about 4 minutes. They should be opaque throughout and flake easily with a fork. To serve, place a fillet on each serving plate and top with 2 tablespoons remoulade sauce. Serves 4. Quick Remoulade Sauce Chop the green onions, including enough of the tender green tops to make 2 tablespoons. Place them in a small serving bowl. Peel the garlic, and mince it using a garlic press or a chef's knife. Add the garlic to the bowl. Add the mayonnaise, mustard, pickle relish and cayenne pepper. Serve at once, or cover and refrigerate until ready to serve, up to 3 days. Makes about ½ cup.

With the laborious mayonnaise step out of the equation, all that's left to do is stir in a few flavorful ingredients, and your Remoulade is ready to eat.

[This message has been edited by CrappieMagnet (edited 05-04-2004).]