Seabass
 

 

  Servings:   10 Servings Per Box
 
  Description:   Chilean seabass that you won't find in your neighborhood grocery store. Great non-fishy white fish that's great on the grill or in the oven.
 
  Nutritional Info:   Portion Size: 1pc.
Calories: 210
Fat (g): 4.4
Cholesterol (mg): 90
Sodium (mg): 148
Carbohydrates (g): 0
Protein (g): 40.2
 
  Serving Suggestion:  

Cooking Instructions:
Baking: Season fish and brush with butter and cook in preheated oven at 350 for 20 min. Fish should flake when done.
Broiling: Broil fish for 10 to 12 min. 3 to 4 from heat in preheated broiler.
Steaming: Pour liquid spices (white wine, water) and herbs over fish. Cover and bring to a boil. Steam fish over medium heat for 12 to 14 min.

Sea bass Angeline:

INGREDIENTS:
4 portions Personal Gourmet Sea bass
cup onion sliced in 1-inch slices
2 slices bacon
3 tablespoons butter or margarine
1 cup sliced fresh mushrooms
1/4 teaspoon dried tarragon
Crushed paprika

INSTRUCTIONS:
Thaw fish. In a pan, cook bacon; save drippings. Crumble bacon; set aside. Cook mushrooms and onion in drippings till tender. Place fish in a baking dish. Combine mushrooms, onion, butter and tarragon. Spread on top of fish; sprinkle with paprika. Bake at 350 for approximately 20 min. until fish flakes easily. Garnish with bacon. Serves 4.

Nutrition Guide
Nutritional Values presented are intended to be used only as a guide. The information was compiled from manufactures and available food manuals. It is important to note that these values may be changed by the manufacturers without notice, and that the actual food value varies depending upon the size of the portion consumed.

Personal Gourmet has set the standard for portion controlled flash frozen vacuum sealed portions that are guaranteed for one year in your freezer, delivered directly to your front door. Personal Gourmet delivers free of charge* anywhere in the greater LA and San Diego metropolitan areas. Nation wide shipping is also available. A shipping and handling charge will apply.

 
     
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