This is a print preview of "Black Bass With Red Chili Vinaigrette" recipe.

Black Bass With Red Chili Vinaigrette Recipe
by Global Cookbook

Black Bass With Red Chili Vinaigrette
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  Servings: 4

Ingredients

  • 4 whl black bass, (1 lb.) cleaned
  • 1/4 c. fresh lemon juice
  • 1 c. extra virgin olive oil
  • 6 Tbsp. apple cider vinegar
  • 4 x fresh red chili peppers (Mild to medium, grnd (4 to 6) warm)
  • 1 x habanero chili pepper, minced
  • 1 tsp freshly grnd black pepper
  • 1 Tbsp. finely grnd sea salt
  • 2 c. cooked bulgur wheat
  • 1 1/2 lb fresh lump crabmeat, sauteed
  • 4 Tbsp. extra virgin olive oil
  • 1/2 c. roasted pine nuts
  • 6 Tbsp. minced fresh parsley
  • 2 Tbsp. minced fresh Cilantro
  • 1 lb chorizo sausage, minced and cooked

Directions

  1. Preheat oven to 375 F. Brush each bass with 1/3 c. of the Red Chili Vinaigrette and place belly side down on a large, greased rimmed baking sheet. Bake for 20 min, or possibly till the fish are flaky. Serve immediately on a bed of the Seasoned Bulgur Wbeat.
  2. YIELD: 4 SERVINGS
  3. Red Chili Vinaigrette:In a medium-sized bowl, combine all of the ingredients and mix together well.
  4. Makes about 1 1/2 c..
  5. Seasoned Bulgur Wheat:In a medium-sized bowl, combine all of the ingredients and mix together till well combined.
  6. Makes 4 servings.
  7. GREYFIELD INNCUMBERLAND ISLAND, GEORGIA