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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 ...
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4 6-ounce wild striped bass fillets, with skin; salt and freshly ground white pepper; 1 tsp Chinese fermented black beans, rinsed and minced; 2 jalapeños, thinly sliced into rounds and seeded; 2 tbsp chopped cilantro; 1 / 2 tbsp minced ginger
Striped bass found in the Gulf of Mexico are a separate strain referred to as Gulf Coast striped bass. [2] The striped bass is the state fish of Maryland, Rhode Island, and South Carolina, and the state saltwater (marine) fish of New York, New Jersey, Virginia, and New Hampshire. It is generally called the striped bass north of New Jersey ...
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JoAnne S. Bass (/ b æ s /) (born June 15, 1974) is a retired senior noncommissioned officer in the United States Air Force and the nineteenth Chief Master Sergeant of the Air Force. She became the Chief Master Sergeant of the Air Force, and the first female to hold the highest senior enlisted rank in any United States military branch, on ...
The European seabass (Dicentrarchus labrax), also known as the branzino, European bass, sea bass, common bass, white bass, capemouth, white salmon, sea perch, white mullet, sea dace or loup de mer, is a primarily ocean-going fish native to the waters off Europe's western and southern and Africa's northern coasts, though it can also be found in shallow coastal waters and river mouths during the ...
Rub the sesame oil over the sea bass fillets, top and bottom, then lay each one, skin-side down, on a large rectangle of foil or baking parchment. Combine the ginger, garlic, chili, and half the scallions, and sprinkle over the fish, then scatter around the lima beans.