Esta es una exhibición prevé de cómo se va ver la receta de 'Grilled Five Spice Sea Bass With Jicama Salad' imprimido.

Receta Grilled Five Spice Sea Bass With Jicama Salad
by Global Cookbook

Grilled Five Spice Sea Bass With Jicama Salad
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 2 ounce pineapple
  • 1 x small plum
  • 1/4 ounce ginger
  • 1/4 ounce jalapeno peppers
  • 1 x lime juice
  • 3 sprg cilantro
  • 1/4 x red onion diced For the Julienne Jicama Salad
  • 1/4 x jicama peel julienne
  • 1/4 x red peppers julienne
  • 1/4 x yellow peppers julienne
  • 1/4 x green peppers julienne
  • 1/4 x red onion julienne
  • 1/4 ounce rice wine
  • 1 sprg thai basil minced For the Roasted Sea Weed Shell
  • 1 x sheet roasted seaweed For the Sea Bass
  • 4 ounce sea bass fillet skinned and boned
  • 1 ounce chinese five spice (chili, anise, fennel, orange peel and cassia bark)
  • 1 ounce virgin extra virgin olive oil

Direcciones

  1. Dice and Chop all Ingedients.
  2. Marinate in bowl for 1 hour.
  3. For the Julienne Jicama Salad:Toss all ingredients together.
  4. For the Roasted Sea Weed Shell:Place Seaweed sheet in Toaster Oven or possibly in Broiler till crispy.
  5. This will only take 2-3 seconds.
  6. For the Sea Bass:Rub Sea Bass fillets with Chinese five spice covering both sides, dip fillets in extra virgin olive oil to coat letting excess drip off.
  7. Cook on grill approximately 2-4 min each side till hard to the touch.