Related Blogposts
Bloggers, have you written about Grilled Five Spice Sea Bass With Jicama Salad? Add a widget!
[edit] Ingredients
2 |
ounces pineapple |
1 |
small plum |
¼ |
ounce ginger |
¼ |
ounce jalapeno peppers |
1 |
|
3 |
sprg cilantro |
¼ |
red onion diced |
|
For the Julienne Jicama Salad |
¼ |
jicama peel julienne |
¼ |
red peppers julienne |
¼ |
yellow peppers julienne |
¼ |
green peppers julienne |
¼ |
red onion julienne |
¼ |
ounce rice wine |
1 |
sprg thai basil chopped |
|
For the Roasted Sea Weed Shell |
1 |
sheet roasted seaweed |
|
For the Sea Bass |
4 |
ounces sea bass fillet skinned and boned |
1 |
ounce chinese five spice (chili, anise, fennel, orange peel and cassia bark) |
1 |
ounce virgin olive oil |
[edit] Preparation
Step 1 |
Dice and Chop all Ingedients. |
Step 2 |
Marinate in bowl for 1 hour. |
Step 3 |
For the Julienne Jicama Salad:Toss all ingredients together. |
Step 4 |
For the Roasted Sea Weed Shell:Place Seaweed sheet in Toaster Oven or in Broiler until crispy. |
Step 5 |
This will only take 2-3 seconds. |
Step 6 |
For the Sea Bass:Rub Sea Bass fillets with Chinese five spice covering both sides, dip fillets in olive oil to coat letting excess drip off. |
Step 7 |
Cook on grill approximately 2-4 minutes each side until firm to the touch. |
[edit] Tools
[edit] About Grilled Five Spice Sea Bass With Jicama Salad
Related Recipes
Green Onion, Green Pepper, Kiwifruit, Lime Juice, Orange
Lemons, Lime, Liqueur, Lollipop, Orange Juice
Bay Leaf, Black Peppercorns, Carrot, Celery, Chives
Butter, Chicken Breast, Garlic Clove, Ground Ginger, Lime Juice
Black Pepper, Chili Powder, Garlic, Lime Juice, Olive Oil
