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  • Black Bass With Red Chili Vinaigrette

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    Black Bass With Red Chili Vinaigrette
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 whl black bass, (1 lb.) cleaned
    • 1/4 c. fresh lemon juice
    • 1 c. extra virgin olive oil
    • 6 Tbsp. apple cider vinegar
    • 4 x fresh red chili peppers (Mild to medium, grnd (4 to 6) warm)
    • 1 x habanero chili pepper, minced
    • 1 tsp freshly grnd black pepper
    • 1 Tbsp. finely grnd sea salt
    • 2 c. cooked bulgur wheat
    • 1 1/2 lb fresh lump crabmeat, sauteed
    • 4 Tbsp. extra virgin olive oil
    • 1/2 c. roasted pine nuts
    • 6 Tbsp. minced fresh parsley
    • 2 Tbsp. minced fresh Cilantro
    • 1 lb chorizo sausage, minced and cooked

    Directions

    1. Preheat oven to 375 F. Brush each bass with 1/3 c. of the Red Chili Vinaigrette and place belly side down on a large, greased rimmed baking sheet. Bake for 20 min, or possibly till the fish are flaky. Serve immediately on a bed of the Seasoned Bulgur Wbeat.
    2. YIELD: 4 SERVINGS
    3. Red Chili Vinaigrette:In a medium-sized bowl, combine all of the ingredients and mix together well.
    4. Makes about 1 1/2 c..
    5. Seasoned Bulgur Wheat:In a medium-sized bowl, combine all of the ingredients and mix together till well combined.
    6. Makes 4 servings.
    7. GREYFIELD INNCUMBERLAND ISLAND, GEORGIA

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