1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 tablespoons bottled capers, drained
1/8 teaspoon cayenne
2 tablespoons minced fresh parsley leaves
8 ounces fettuccine, cooked according to package
Salt and freshly ground pepper to taste
2 (6-ounce) sea bass or salmon fillets
1 tablespoon vegetable oil

Methods:

1. In a large bowl combine olive oil, lemon juice, capers, cayenne and parsley.
2. Transfer 2 tablespoons of the mixture to a medium bowl.Toss the cooked fettuccine with the lemon mixture and salt to taste until the mixture is combined well.Set aside.
3. Pat the fillets dry and season them with salt and pepper.
4. In a non-stick skillet heat the vegetable oil over moderately high heat until hot sauté the fillets, skin sides up, for 4 minutes. Turn the fillets and sauté them for 4 minutes more, or until they are crisp and just flake.
5. Divide the fettuccine between 2 plates, top with the fillets and drizzle each fillet with the remaining lemon mixture.

6 (4 to 6-ounce) sea bass fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 ears of corn, husks and silks removed, halved
1 1/2 cups snow peas, trimmed
1 1/2 cups sliced mushrooms
2 small zucchini, cut into ¼-inch rounds
1 (8-ounce) can sliced water chestnuts, drained
6 green onions, cut into 1-inch pieces
2 tablespoons minced ginger root
2 tablespoons minced garlic
3/4 cup prepared teriyaki sauce

Methods:

1. Preheat oven to 375°F.
2. Season fillets with salt and pepper.
3. Place each fillet in the center of a large square of heavy-duty aluminum foil.Divide corn, snow peas, mushrooms, zucchini, water chestnuts, green onions, ginger and garlic between fish.Top with 2 tablespoons teriyaki sauce.
4. Tightly seal packets and place on a baking sheet.Bake for 20 minutes or until vegetables are tender and fish flakes easily with a fork.Serve immediately.

How visitors found this page:

• fish recipes
• www fishrecipe

2 (5 to 6-ounce) fillets of sea bass or other firm-fleshed white fish, with skin
4 teaspoons olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon fennel seeds, chopped fine

Methods:

1. Preheat oven to 425*F (220*C).
2. Rinse fillets and pat dry. Season fillets with salt and pepper. In a 9- to 10-inch cast-iron skillet (or non-stick skillet with handle wrapped in foil) heat 1 teaspoon oil over moderately high heat until hot but not smoking and sear fillets skin side down, pressing flat with a metal spatula to prevent curling, 2 minutes.Transfer skillet to middle of oven and roast fillets 5 minutes, or until just cooked through.
3. While fish is roasting, in a small skillet whisk together remaining 3 teaspoons oil, lemon juice, fennel seeds, and salt and pepper to taste and heat over moderately low heat until hot but not smoking.
4. Serve fillets skin sides up and spoon sauce over them.

How visitors found this page:

• fish recipes
• cooking web sites
• indian cooking websites

• ginger

1/2 cup California Walnuts, chopped
1 1/2 pound skinless sea bass fillets, cut into 1-inch cubes
2 tablespoons cornstarch
2 large garlic cloves
3 cups asparagus, sliced
1/2 cup canned, fat free, reduced sodium chicken broth
3 tablespoons lemon juice
Salt and pepper to taste
2 cups cooked brown rice

Methods:

1. In dry skillet, toast walnuts over medium-high heat 1 to 2 minutes or until walnuts are slightly browned. Set aside.
2. In medium bowl, coat sea bass with cornstarch.Coat non-stick skillet with cooking spray add sea bass and sauté over medium-high heat, turning occasionally, about 5 minutes or until fish is golden brown and opaque throughout. Remove sea bass set aside.
3. Add garlic to skillet sauté 10 seconds.Stir in asparagus, broth and lemon juice.Cover and cook 3 minutes. Return sea bass to skillet cover and cook 1 minute.Remove from heat stir in walnuts and season with salt and pepper.
4. Spoon rice into serving bowls top with sea bass mixture.

How visitors found this page:

• sautéed sea bass with asparagus