sea bass recipes

- - 4 (5 to 6 ounce) sea bass fillets, about 1-inch thick)
- - 2 tsp olive oil
- - 2 tsp ground coriander
- - 1 tsp ground cumin
- - 1/4 tsp cinnamon
- - 1/4 tsp cayenne pepper
- - 3/4 tsp salt
- - 1/4 cup of each dried fruit, mango, papaya, cherry, and pineapple
- - 1/3 cup apple juice or cider
- - 2 Tbsp cider vinegar
- - 2 Tbsp apricot jam
- - 2 Tbsp chopped cilantro

- - 2 cups (1 lb) fresh, ripe Summerwhite California peaches, pitted and sliced
- - 1/4 cup minced scallions
- - 1/2 cup cilantro, chopped
- - jalapeno chilis, seeded, deveined and minced (to taste)
- - superfine sugar (to taste)
- - salt and pepper (to taste)
- - 1/4 cup fresh lime juice
- - 1/2tsp five-spice powder
- - 2 Tbsp. safflower oil
- - 4 (1? lbs) Chilean sea bass steaks, 6 oz each, skinned and boned
- - cilantro sprigs (for garnish)
- - lime wedges (for garnish)

- 4 - 6 ounce sea bass fillets
- 1 tablespoon chopped garlic
- 4 carrots peeled, cut, and julienne
- 2 stems of Bok Choy halved and julienne lengthwise (white part only)
- 8 ounces of Shitake mushrooms stemmed and sliced
- 1/3 cup of hoisin sauce
- 2 tablespoons of water
- Handful of cilantro
- 8 teaspoons of soy sauce
- 3 teaspoons of sesame oil
- 2 tablespoons of olive oil

- 4 (6 ounce) sea bass fillets or sea bass fillets
- 2 cloves garlic
- 3/4 inch ginger
- 3 tablespoons soy sauce
- 1/4 teaspoon red peppers
- 1 tablespoon oil
- 1 lime
- 1/4 teaspoon black pepper

- 1 tablespoon grated orange zest
- 2 navel oranges
- 2 tablespoons allspice berries
- 2 jalapenos or serrano chilies, cored,seeded and minced (more or less to taste)
- 1/4 cup freshly squeezed orange juice
- 1 1/2-2 lbs sea bass fillets
- 3 green onions
- salt and pepper
- 1 tablespoon vegetable oil
- 3 cloves garlic

- 1/4 cup red peppers
- 1/2 cucumber
- 2 tablespoons parsley
- 1/2 teaspoon marjoram
- 2 tablespoons lemon juice
- 2 tomatoes
- 1 tablespoon white wine
- 2 tablespoons butter or margarine
- 1/4 cup onions
- 2 lbs sea bass, fillets or steaks
- 1/4 cup green peppers