 |
Corpusfishing.com
Fishing Reports and information for the Coastal Bend
|
| View previous topic :: View next topic |
| Author |
Message |
lil-red-hunter14
Guest
|
 Posted: Thu Feb 14, 2013 11:38 pm Post subject: Let this sink into your head- UPDATED WITH PIC |
 |
|
Seared habanero-ginger Chilean seabass with bay scallops tossed in a lemon basil pesto over 4 cheese risotto, with a garlic zucchini medley.
I thought of this all on my own and I am going to prepare it for my loving valentine tomorrow night! How does this sound?? Any additional suggestions or comments? Will post food porn pics later! Thanks,
Zack!
Last edited by lil-red-hunter14 on Sun Feb 17, 2013 10:41 am; edited 1 time in total |
|
| Back to top |
|
 |
Tyler
Site Admin
Joined: 06 Mar 2006
Posts: 12865
|
|
| Back to top |
|
|
shallowsport
Full Grown Flour Bluffian
Joined: 07 Jun 2006
Posts: 3260
Location: Flour Bluff/Kingsville
|
| Posted: Fri Feb 15, 2013 5:16 am Post subject: |
|
|
| What a mix. Certainly did fill the sink anyway. Interested in what you think of the final outcome. A lot of very strong spices could be a bit overpowering. |
|
| Back to top |
|
|
lil-red-hunter14
Guest
|
| Posted: Fri Feb 15, 2013 7:49 am Post subject: |
|
|
| shallowsport wrote: | | What a mix. Certainly did fill the sink anyway. Interested in what you think of the final outcome. A lot of very strong spices could be a bit overpowering. |
I totally understand! I am going to do more of a "blend" of the flavors if you will, by using very little additional seasonings and spices and let the natural flavors of all of this work their magic. There should be enough sweet/spicy/savory things in there to give it a nice balance. I think that the textures are going to be amazing if I can get them all to play out and cool right. Thanks for the input! |
|
| Back to top |
|
|
lil-red-hunter14
Guest
|
| Posted: Sun Feb 17, 2013 10:40 am Post subject: |
|
|
[img] [/img]
Here is the final product of the seabass! I seared it in a stainless steel pan and then topped it with a ginger habanero glaze that I made before putting the pan right in the oven. I baked it for 10 minted at 400 and oh my goodness. It was amazing. The glaze was simply boiling water with sugar added to it with sliced ginger and minced habanero in it. I cooked it until it was a syrup.
I also saut |
|
| Back to top |
|
|
shallowsport
Full Grown Flour Bluffian
Joined: 07 Jun 2006
Posts: 3260
Location: Flour Bluff/Kingsville
|
| Posted: Sun Feb 17, 2013 8:09 pm Post subject: |
|
|
| Man, you are right, I wanted to eat the screen. |
|
| Back to top |
|
|
Central Scrutinizer
Full Grown Flour Bluffian
Joined: 14 Jul 2009
Posts: 3585
Location: Flour Bluff
|
|
| Back to top |
|
|
|
|
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum
|
Powered by phpBB © 2001, 2005 phpBB Group
|
FAQ
Search
Memberlist
Usergroups
Register
Profile
Log in to check your private messages
Log in
