JALAPENO SEA BASS WITH ALMONDS
2 Pounds Sea bass filets
½ Cup White wine
½ Cup White vinegar
½ tsp Salt
Pinch Sugar
3 Cloves Garlic, crushed
3 Medium Green onions, diced
1 Lime peel, grated
2 Jalapeño peppers, seeded and diced
Romaine lettuce to garnish
Sliced green onions to garnish
Sliced almonds to garnish
Salt and pepper to taste
Rinse and dry sea bass; place in non-reactive baking dish.
Marinade:
In covered jar, combine wine, vinegar, salt, sugar, garlic, green onions, lime and jalapeño pepper. Cover jar; shake until well-mixed. In small bowl, reserve 1/3 cup of marinade. Pour remaining marinade over fish, turning to coat both sides. Cover, and refrigerate for at least 30 minutes and up to 3 hours.
Prep:
Grill or broil sea bass, turning to cook each side. (Length of time depends on thickness of the filets. Fish is done when meat flakes when pricked with fork.) If grilling, brush often with reserved marinade to keep fish moist. Arrange lettuce greens on serving platter; top with fish. Garnish with green onions and almonds.
Servings: 4
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