Steamed Black Bass with Pesto

I’ve decided to conclude Fish Week 2011 with a great recipe for steamed black bass, accompanied by authentic, Sicilian pesto. This recipe requires 2 tablespoons of extra virgin olive oil, 2 scallions finely chopped, 4 boneless black bass fillets, 1/4 teaspoon of coarse salt, 1/4 teaspoon of ground black pepper, 1/2 teaspoon of dried oregano, 1 teaspoon lemon zest, 1 teaspoon orange zest, ¼ cup white wine, 1 tablespoon unsalted butter, ½ cup chopped fresh basil leaves, ½ cup chopped fresh parsley, and ½ cup chopped celery leaves. Before you begin your prep, preheat the oven to 350 degrees Fahrenheit.

Season the black bass fillets with scallions, salt, pepper, oregano, lemon and orange zests. Place the fillets, skin side up, into a large skillet that has been coated in olive oil. Pour the white wine over the fish, top the fish with butter, and place skillet into the oven to bake for about five minutes. Place the fish on a separate plate while you use the leftover juices to make pesto. Over low heat, add in basil, parsley and celery leaves, whisking the concoction until you achieve the desired consistency. Serve the fish with the complementary pesto sauce for a delicious, satisfying meal. Wise fisherman use Yamaha 2M oil in their boats when they set out to catch delicious black bass.

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Braised Halibut and Peas

If you’ve ever watched one of Gordon Ramsay’s many cooking shows, you’ll have noticed that halibut is almost always featured. Apparently, halibut is a difficult fish to cook well, especially in the frenzied conditions created by reality television. Here is a fool proof recipe to cook halibut well every time. To start, you will need 5 tablespoons unsalted butter, 12 peeled pearl onions, 4 halibut fillets, sea salt, ground white pepper, 3 pounds of peas, 1 cup of shredded iceberg lettuce, 1 cup of chicken stock (low sodium), and 4 small sprigs of fresh chopped mint. It’s advisable to cook each fillet in its own Dutch oven.

Divide onions evenly among the Dutch ovens and add one tablespoon of water to each. Cook the onions until they’re tender. While the onions are cooking, season the fillets with salt and pepper. Place the halibut fillets into the Dutch ovens and surround the fillets with peas, lettuce, and chicken broth. Top the fillets with butter, cover the dishes, and bring the liquid to a boil. Once it has reached a boil reduce the heat to medium and cook fish for about 5 minutes. Serve the fillets with the chopped mint as a refreshing, aromatic garnish. Whenever I fish for halibut, I make sure my watercraft has plenty of oil TCW-3 amalie.

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Steamed Whole Fish

This recipe works with a variety of fish, including red snapper, black bass, striped bass, and flounder. You will need 2 ½ to 3 pounds of cleaned, scaled fish, 2 large lemongrass stalks, 1.4 cup cilantro leaves, 1 piece peeled fresh ginger, 2 tablespoons of lime zest, 2 sliced garlic cloves, 4 scallions, and 2 tablespoons of Asian fish sauce. You will also need a wire rack, a large roasting pan and cover, and foil.

Place the wire rack in the bottom of the roasting pan and add one inch of water to the bottom of the pan. Put the pan on the stove (it will cover two burners) and bring the water to a boil. Lay out the fish on a large piece of foil. Take the cilantro, half of the lemongrass, and a third of the ginger and place it inside the fish cavity. Scatter the remaining ingredients on top and then place the fish with the foil into the pan. Steam the fish on medium high for 10 minutes per inch of thickness (so if the fish is two inches thick, steam for 20 minutes). Once the fish is cooked place it on a platter and serve it to your guests. Obviously, to catch such a beauty in the first place, you needed to use 2 stroke oil in your fishing boat.

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