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For more dinner ideas, check out our top chicken weeknight dinners, our favorite summer dinner recipes, and our best quick, healthy, cost-effective meals too. Shrimp Scampi
This simple salmon recipe is drizzled with a flavorful marinade of mustard, honey, lemon juice, and olive oil. Serve it up with lemon wedges and fresh chopped herbs like parsley, dill, or chives ...
Baked Chilean Sea Bass There's nothing worse than splurging on a piece of good fish , only to overcook it or simply feel that it wasn't worth the expense, especially with Chilean sea bass.
4 (6 ounces each) fillets of sea bass, scaled and pin-boned; 1 tsp fresh grated ginger; 1 / 2 tsp grated garlic; 1 medium-heat red chili, seeded and sliced; 4 scallion, thinly sliced on the diagonal; 14 oz canned lima beans, drained and rinsed; 1 1 / 2 tbsp low-sodium soy sauce; 2 tbsp sake, mirin, or dry sherry; 8 cherry tomato, halved
1. In a medium bowl, rub the sea bass fillets with 2 tablespoons each of the lemon juice and olive oil and season with salt and pepper. Let stand at room temperature for 20 minutes. 2. Meanwhile, in a medium bowl, toss the olives with the tomatoes, basil, dill and chile.
Place the peppercorns and thyme into a square of cheesecloth. Fold the ends of the cheesecloth up and tie to secure. Heat the wine, shallots, garlic and cheesecloth bag in a 2-quart saucepan over medium heat to a boil.
The Argentine seabass has a deep, compressed body and is covered in ctenoid scales, which are typical in teleost fishes. The dorsal profile is evenly arched and this arch is traced by the shape of the lateral line, which is covered by between 84 and 98 scales and runs from the upper margin of the operculum to the base of the caudal fin.
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