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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Another recipe from the local morning news. This is from the 1951 restaurant in Green Bay. Ingredients:
4 -8 ounces chilean sea bass fillets |
1/2 tablespoon cumin |
1 cup pineapple, diced |
1 cup mandarin orange |
1 cup tri-color bell pepper, diced |
1/4 cup red onion, diced |
1 tablespoon olive oil |
1 tablespoon white wine |
1 tablespoon garlic, chopped |
1/4 cup fresh cilantro, chopped |
Directions:
1. Dust sea bass with cumin, and roast in 400°F; oven for about 8-10 minutes.
2. Add pineapple, oranges, peppers, onions, Olive oil, wine, garlic and cilantro to mixing bowl and mix throughly.
3. Spoon Pineapple mixture over bass. Present with rice or vegetables.
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