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Cornmeal Crusted Sea Bass Recipe

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This recipe for Cornmeal Crusted Sea Bass, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Vrooman
Added: Sunday, August 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. olive oil
1 c. buttermilk ;
1 c. yellow or white cornmeal ;
salt to taste ;
freshly ground black pepper ;
8 sea bass fillets, red snapper or catfish (4 ounces each).

Directions:
Directions:
1. In a large cast iron or other heavy skillet, heat the olive oil over medium heat.
2.Pour the buttermilk into a shallow dish and sprinkle the cornmeal onto another shallow dish. Season the fish fillets with salt and pepper; dip each fillet into buttermilk, then dredge in cornmeal.
3. Sauté the fish fillets until lightly browned, 3 to 4 minutes per side.
4. Transfer to warm plates and serve with room-temperature "Corn and Tomatillo Salsa" on the side.
See Recipe for Corn and Tomatillo Salsa in the sauces, etc.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 min. / Cooking time: 15 min.
Personal Notes:
Personal Notes:
This great recipe for Cornmeal Crusted Sea Bass and the one for Corn Tomatillo Salsa comes courtesy of a friend of mine going to Les Gourmettes – Phoenix, Arizona's premiere culinary academy. One of the educators and renowned chef Barbara Pool Fenzl offers the kind of tasty homework assignments most of us wouldn't mind critiquing a bit more often.

 

 

 

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