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Seabass Ceviche

January 8, 2010 by Firehouse Chef  
Filed under Appetizer, Buffet, Easy, Easy Seabass Recipes, New Recipes, New Seabass Recipes, No Cook, Starter

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intsbs Seabass Ceviche – If you are a fan of ceviche, and have been looking for a quick easy recipe, you just found it! The rainbow of colors of all the healthy vegetables, with the white fish, seabass fillets give it a very pleasing presentation as well.

Cook Time: 0 mins
Main Ingredient: Fish Fillets
Difficulty Level: 1

Ingredients to make Seabass Ceviche

1 pound seabass fillets
8 oz lime juice
1 each large onion, finely chopped
1 each jalapeno pepper, finely chopped
2 each med tomatoes, finely chopped
30 each pitted green olives
1/8 teaspoon cumin
20 each capers
1/4 cup coriander, chopped, fresh
1/4 cup olive oil
1 Salt, to taste
1 Pepper, to taste
1 oregano, to taste

Directions to make Seabass Ceviche

Step 1:Marinate fish in lime juice for 4 to 5 hours, until fish turns
Step 2:Mix fish with the juice with all other ingredients. Serve chilled.

Image Source: rick

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Sashimi

November 3, 2009 by Firehouse Chef  
Filed under Buffet, Dinner, Easy Seabass Recipes, New Recipes, New Seabass Recipes, Sea Bass

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sbss Sashimi – This extremely exotic, sushi type Sashimi, (which is sliced raw fish), made with whole seabass, is a step by step guide , explaining everything in detail for you, even how to cut the fish! Definite Orienatal inspirations for the delicious, out of the ordinary Japanese recipe.

Main Ingredient: Seabass
Difficulty Level: 3

Ingredients to make Sashimi

1 pound Fresh filleted porgy — seabass in one piece
DIPPING SAUCE:
5 tablespoons Japanese soy sauce — chirizu Or tosa joyu and its garnish
GARNISH: 1 2 Inch section of kaikon
(Japanese white radish) or Large icicle radish or white Turnip, peeled — shredded and Soaked in cold water until Ready to use.
1 Celery; stalk — cut in half
Lengthwise — shredded and Soaked in cold water until Ready to use

Directions to make Sashimi

Step 1:The most important factor in the preparations of \”sashimi\” is the absolute freshness of the fish. Frozen fish cannot be used. It is best to avoid fresh water fish since they can carry parasites. Keep the fish refrigerated, wrapped in cheesecloth until ready to use. Handle the fish as little as possible; the warmth of your hands can spoil its freshness.
Step 2:CUTTING the FISH: There are four basic fish cutting methods for sashimi and a very sharp, heavy knife is indispensable to them all.
Step 3:Usu zukuri (paper thin slices): Place a fillet of bass or porgy on

Image Source: stu_spivack

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