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Saturday, August 28, 2010

Sea Bass & Cauliflower

I have decided that I am horrible at grilling fish. Now, that may change, since Matthew's Aunt Nancy gave us planks to cook salmon on the grill. However, today, I decided to make Sea Bass, and simply pan fry it; not necessarily use an alternate cooking method (grilling).

So, I took:

1 lb Sea Bass
2 T. Olive Oil
2T. Lemon Juice
Salt and Pepper to taste
Olive Oil

Coat the fish with some oil, salt and pepper; put in the refrigerator for about a half hour.

Heat the pan, then add some oil. After the oil is hot, on medium heat, each side of the fish should be cooked, approx. 5 minutes on each side. If the fish is not done, turn off the heat, and finish cooking on the side without skin. It will cook through out.

Cauliflower with Parmesan Cheese:

21 Large Cauliflower Head, chopped ( but not too small, because then it turns into mush, 1-inch or larger are good)
2 T. - 4T. Olive Oil (preference)
Salt and Pepper to Taste
Parmesan Cheese to Coat

Preheat the oven to 425°. On a large rimmed baking sheet, toss the cauliflower florets with the olive oil and season with salt and pepper. Roast for about 40 minutes, until the florets are tender and browned, tossing halfway through. Transfer to a bowl, toss with Parmigiano-Reggiano cheese and serve.

I know he won't like the cauliflower, but maybe the fish? Waiting for his response.

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