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Discussion Starter · #1 · (Edited)
After a great day of wreck fishing, I wanted to enjoy the fruits of our labor.

Ingredients:
1.5 cup grape tomatoes (sliced in half)
3-5 cloves fresh garlic minced (adjust amount depending on your taste)
Fresh Basil (maybe 10-12 leaves chopped)
Olive Oil
Salt/Pepper to taste
1/2 cup feta cheese crumbles
4 cups cooked Penne pasta
8 fresh sea bass fillets (rockfish would be really good too)
1/2 cup flour
1 tablespoon italian seasoning
1/2 cup dry white wine

Prepare pasta, drain, rinse with cold water, drizzle with olive oil and set aside. Heat olive oil ( just barely enough to cover bottom of pan) in a heavy saute' pan on med high heat. Dust sea bass fillets with italian seasoned flour and place in hot olive oil. Cook about 3 or 4 minutes per side depending on thickness until lightly golden on each side and set aside on paper towels. Deglaze pan with wine then add tomatoes. Saute until tender (about 3 or 4 minutes) then add garlic and saute over medium heat for another couple minutes. Add cooked pasta to the pan along with one tablespoon olive oil and bring pasta up to temperature. Once all is combined and heated thoroughly and add fresh basil and feta crumbles, salt and pepper to taste and simmer 4 or 5 minutes then you are ready to eat.

Here is the before and after picture from tonight's dinner...Bon Appetit'

Ed
 

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NEVER TRUST A SKINNY COOK!

Looks great Ed... doing a little blackened puppy drum chowder tonight.
 

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Lets see.............do I want to eat at Ed's or at Al's tonight????
 

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Yeah man... we need to have the Tidalfish Iron Chef Tournament. Fish from 7PM to Noon the next day, then prepare what you catch for judging / eating @ 5PM.
 

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Looks great Ed !:clapping2: I love Seabass.

If we have a culinary contest I will enter (for those that don't eat seafood) my famous low cal, low cholesterol extra healthy cheeseburger. It is sure to be a hit with anyone who is on a diet.

:clap:

Dennis:))
 

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Ed

I believe I meet you when I was going fishing with Brian and Kathy a while back.
This seabass recipe is from Jim Brincefield's web site.



Miss Jil Carrie's World Famous Black Sea Bass Supreme Casserole

1 1/2 lbs of fish fillets
juice of 1 lemon
2 lbs fresh spinach
2 tbsp veg oil ( I cook up 5 slices bacon and use the grease
instead, crumble bacon in spinach)
1 medium chopped onion
1 tsp butter or marg (I use pam)
1/2 tsp salt (I omit and let people put their own salt on)
1/8 tsp white pepper
1/2 tsp grated fresh nutmeg
2 tomatoes, peeled and sliced (I have never peeled a tomato)
1/4 cup grated mozzarella cheese (I always use more)

Wash fish; pat dry. Sprinkle with lemon juice; let stand 10
minutes. Wash spinach; chop coarsely. Cook bacon; remove
and use in casserole, save grease. Add onion, saute until soft.
Fry fish with onions a few minutes on each side, until golden
brown. Remove fish and onions; reserve.
Add spinach to frying pan; stir fry 4-5 minutes.
Grease casserole dish with butter/marg (I use Pam); add
spinach. Arrange fish on spinach. Sprinkle salt (if used),
pepper and nutmeg. Place tomatoes on fish; Sprinkle with
cheese. Bake 350 degrees for 15 minutes. Yields 6.

Please be careful. Sea Bass has a row of very small bones
down the backbone. If Jim filleted them out he would lose a lot
of fish. A lot of times, I use tweezers to pull them out if I am
cooking for guests. Enjoy. Jil
 

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Discussion Starter · #13 ·
Hey Wes,

Yep, we did meet on the dock at Harbor Walk. Congrats on the citation sea bass and thanks for the recipe...looks delicious!

Ed
 
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