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* Fish with Peppers
* Baked Potato
* Tomato Salad with Parsley Dressing

Fish and Pepers
La Costa Resort and Spa, Carlsbad, California

Makes 4 servings

 2 tablespoons vegetable oil
 Approximately 2 pounds sea bass, halibut, or other white, firm-fleshed
 fish, bones and skin removed, divided into 4 pieces
 Freshly ground black pepper
 1/2 cup flour, for dredging, placed in a shallow bowl
 1 cup dry bread crumbs, for coating
 Salt
 1 teaspoon dried thyme

Sauce:
 1 tablespoon vegetable oil
 1 cup thinly sliced red onion
 2 cups thin strips of seeded red, yellow, and green bell peppers
 2 teaspoons finely chopped garlic
 2 tablespoons chopped pitted black olives
 2 teaspoons capers
 1/2 cup chopped fresh tomato
 2 tablespoons chopped fresh parsley

1. Preheat the oven to 350 F.

2. Heat the oil in a saute pan over medium-high heat.

3. Season the fish with pepper to taste, dredge in the flour, tapping off
the excess. Carefully place the fish in the pan and cook for 2 minutes,
turn, and cook for 2 minutes more. Remove the fish, discard the remaining
oil in the pan, and wipe out with a paper towel.

4. Season the bread crumbs with salt and pepper to taste and the thyme. Coat
one side of the fish with the seasoned crumbs. Press the fish into the
crumbs to help them stick. Place the fish in an oven-proof pan, breaded side
up, and bake for 8 to 10 minutes, depending on thickness.

5. While the fish is baking, prepare the sauce by heating the oil in the
original saute pan. Cook the onion and peppers over medium heat for 4
minutes. Add the garlic and cook for 30 seconds. Add the olives and capers.
Stir and saute for another 30 seconds. Add the tomato and parsley, lower the
heat, cover, and cook for 5 minutes, or until the vegetables are tender.

6. Place some of the vegetable sauce on each plate, top with the fish.

Copyright 1995 Acorn Associates, Ltd.


Tomato Salad with Parsley Dressing
Chile

Makes 4 servings

For the Dressing:
 1/2 cup chopped fresh parsley
 1 clove garlic, minced
 1 jalapeno or serrano chili pepper, seeded and chopped
 2 scallions, coarsely chopped
 2 tablespoons fresh lime juice
 4 tablespoons olive oil
 1 teaspoon salt
 4 ripe medium tomatoes, cored and cut into thick slices

1. To make the sauce: In a bowl, combine the ingredients.

2. Arrange the tomato slices on a plate. Top with the dressing.

Copyright 1995 Acorn Associates, Ltd.






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