Trying a new Sea Bass recipe

mollyshark

Will be able to report shortly on the success (or whatever) of a Chilean Sea Bass recipe I found on recipexchange.com. The sea bass (Chilean, which is diff from 'regular' I found out) is happily marinating in some soy, garlic, cilantro, olive oil, and ginger root. In about 15 mins, I'll throw it on my baby egg for about a half hour in a foil pan. Will letcha know howsit goes. I suspect a winner. Am sampling the sauvignon blanc to make sure it will, uh, meld. I'm feeling a tad melded myself. Ahhh.

mollyshark

The marinade turned out to be a winner on the sea bass. It was NOT a winner on the scallops I decided to toss on top. Interesting discovery. The scallops absorbed about 10 times more strength in flavor of the marinate than the sea bass. Next time I'll do scallops separately in a little butter and toss them on.

Nature Boy

<p />MollyShark,
Thanks. I love sea bass! The scallops do well in a grill topper at 350. They do suck up some flavor.[p]I think this picture has a shot of scallops on it. They were great. Might try them at 400 next time to sear quickly. They are great seared. How did the fish cook up on the foil??[p]NB

Nature Boy

<p />Dang. Try this.

Dr. Chicken

Nature Boy,
Which one was the appetizer, and which one was the main course? They all look scrumptious!!![p]Dr. Chicken

Nature Boy

Dr. Chicken,
A classic case of analog snail photos. I posted all of the pictures whwn I got the roll of film back a few months ago. Thanks!
NB

mollyshark

Nature Boy,
The foil pans work great for fish. I got a stack of round ones the size that Sara Lee coffee cakes come in and they are perfect for about 2 pounds of fish. Can even reuse them a few times before they disintegrate (or the dogs make off with them).

Unknown

Nature Boy, what's the B/S stand for on the chicken breasts? Shouldn't that be "no B/S"?