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Posts: 538
Reply with quote  #1 
For marinade
1/2 cup dry white wine
1/4 cup white-wine vinegar 1/4 cup Sherry vinegar*
1/4 cup fresh orange juice
2 tablespoons firmly packed brown sugar
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon pickling spices
1 teaspoon salt
1/2 teaspoon dried hot red pepper flakes
1/2 cup drained brine-cured green olives such as picholines, pitted and halved
3 small red bell peppers, cut into very thin rings
3 small yellow bell peppers, cut into very thin rings
1 red onion, cut into very thin rings
6 striped bass fillets with skin (about 21/4 pounds total), halved lengthwise
1/3 cup all-purpose flour
4 tablespoons olive oil
3/4 pound green beans, trimmed 
Make marinade
In a bowl combine marinade ingredients, stirring until brown sugar is dissolved.
To marinade add olives, bell peppers, and onion. Season fish with salt and pepper and in a bowl toss with flour to coat, shaking off excess. Line a shallow baking pan with paper towels.

In a large heavy skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking and sauté fish, 6 pieces at a time, turning once and adding remaining tablespoon oil to skillet as necessary, until golden on both sides and just cooked through, about 6 minutes.
Transfer fish as sautéed to paper-towel-lined pan to drain.
Transfer fish to a 13- by 9-inch shallow baking dish and pour marinade mixture over fish, spreading vegetables in one layer. Marinate fish, covered and chilled, at least 1 day and up to 3.

In a large saucepan of boiling salted water cook beans 3 minutes, or until crisp-tender, and drain in a colander. Refresh beans under cold water and drain. Beans may be cooked 2 days ahead and chilled in a sealable plastic bag.
Remove fish from marinade mixture and add beans to dish, tossing to coat. Transfer mixture to a large deep platter and arrange fish on top.

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Posts: 29
Reply with quote  #2 
Hi, this baked fish with french white sauce is quite different from the simple fish baked recipe that I know. By the way, I love eating fish though. I wonder, the kind of fish that you use. I usually use Tilapia fish for my recipe. Can I use it too? Based on your ingredients, your recipe can have an interesting flavor and texture. By the way, I appreciate that you have posted your recipe here.

Posts: 7
Reply with quote  #3 
woah...that's a lot. but i wanted to try it. [smile] thanks for sharing.

Posts: 75
Reply with quote  #4 
Is this where you throw the fish away and eat the marinade? I have a small pressure cooker from India works great, add the fish throw in your favorite stuff and in 5 min. it's done. Aluminum foil pouches in the oven work the same in 20 min..
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