I know they are the traditional 4th of July fare, but I’ve decided to make grilled Chilean Sea Bass brushed with homemade pesto and wrapped in prosciutto, portabello mushrooms stuffed with feta, sauted Walla Walla sweet onions and sundried tomatoes and maybe some roasted potatos cooked with herbs from my yard. YUM! I can’t wait for dinner!!!
QRgirl,
That sounds pretty good. I am working today (sometimes my schedule really blows) but I made myself a pretty good dinner. I had a 5 oz. salmon fillet that was marinated in a sweet and sour sauce and then grilled. 1 serving of basmati rice. And a heap of stir-fried vegetables (peppers, squash, green beans, onion and pineapple) that was spiced up with garlic, cumin, chile pepper and the reserved sweet and sour sauce.
It was pretty good, if I do say so myself.
I love the sun-dried tomato option in our recipe. I like the roasted potatoes, but I try not to eat too many of them. I think I would go with a wild rice or rice pilaf instead. But the potatoes sound yummy too!
Bon Appetite and Happy Independence Day!
Bernie
Sounds good! I don’t do much with sweet and sour but I should. I just found out the a little teriyaki place that I like makes all of their own sauces. As in the little old lady that cooks boils down fruit for sweetener etc… That kind of cooking puts me to shame.
I was going to go with salmon for today, but I’ve never done sea bass so I thought I would give it a try.
I know they are the traditional 4th of July fare, but I’ve decided to make grilled Chilean Sea Bass brushed with homemade pesto and wrapped in prosciutto, portabello mushrooms stuffed with feta, sauted Walla Walla sweet onions and sundried tomatoes and maybe some roasted potatos cooked with herbs from my yard. YUM! I can’t wait for dinner!!!
Sea bass from Chile; ham and mushrooms from Italy; cheese from Greece! Why do you hate America so much! ;-p
Sounds really good!
I just found out the a little teriyaki place that I like makes all of their own sauces. As in the little old lady that cooks boils down fruit for sweetener etc… That kind of cooking puts me to shame.
Yeah…met too. My cousins down in Cleveland though are that way. I have gone through phases where I have been into cooking like that. Still, anymore, it is way too much work.
True story. About 10 years ago, I was making a Mexcan dinner for the guys from scratch. I made my own salsa, refried beans, tortillas…the works. I even diced my own fresh Roma tomatoes for the salsa. It took about 9 hours to make and it was awesome if I do say so myself.
Here is the funny part. That night at about 1 AM I had an inkling that I was sleepwalking hrough the station. I typically do not normally have this problem. Anyhow, I apparently called the 911 dispatchers on the “Hot Line” and asked them if they knew where the salsa was. They “pretended” that they had no idea what I was talking about, because apparently I continued my third degree inquisition. I think the quote is, “Do you mean to tell me that you don’t know where the salsa is?” YEESH. I still haven’t heard the end of that one. I probably won’t for the res of my career either!
Bernie
The onions are local! The wine will be too 
MMMM, that sounds tasty!!! Wish I had some of that. As it stands weaselgrl and I are headed to my aunt’s house for a BBQ. I just talked to my sis and her direct quote was, “well yeah there’s a TON of food here…but not anything you’ll eat” which is sister-speak for “lots of red meat, pork, hot dogs, & assorted fried foods”.
How’s the veggie thing going?
Tell Amie hi!
I just came back from 2 weeks of meetings in Texas. Suffice it to say that Texas is not where you want to admit to being a vegetarian 
I’ll eat fish so she hasn’t completely coverted me yet. Being a vegetarian is easy when I’m at her place since she’s a fabulous cook. Hmmm, perhaps if her place and my place were the same place…
**Hmmm, perhaps if her place and my place were the same place… **
Why not make that happen? As of two days ago I am cooking for one again… Moving to a new house in a few weeks though!
Man, I loved those Walla Walla sweet onions when I was going to school there. Fortunately, we can get the Vidalia onions here so it’s not a total loss.
Chilean Sea Bass brushed with homemade pesto and wrapped in prosciutto
You wrapped a mild flavored white fish in cured pork ? I know you meant well .
yep and it was pretty good! The pesto was quite mild and I only used a little strip of prosciutto aroud the fish. The saltiness it added was kind of nice. The fish retained a really mild flavor.
What do you do with your bass? This was the first time I’ve ever prepared it, and I just made the recipe up.
great, fish guilt. I need to get one of those pocket guides that lists the good and the ones to avoid. Do you know where I can get one?
Nevermind: I found the site.
Just doing my little public service message for the day…
For a nice trip down Guilt Lane, check out www.projectaware.org
They can also send you fish guide - what sustainable and what isn’t:
“For a free Seafood Watch National Seafood Guide send your mailing address to: information@projectaware.org.”
It may surprise a lot of people that fish like farmed shrimp are on the list of what not to eat. It’s a lucrative market that has wetlands being converted into shrimp farms, driving out/killing off the local habitat. Kind of the same thing as clearing rain forests to graze cattle.
Generally any sea food can be grilled , with good Italian dressing ( bernstein’s fully leaded) . Olive oil & salt /pepper which is Italian without vinegar . If you ever have a slight fishy smell before grilling , a quick rinse with white vinegar 10 % and water will bring it back from the edge.
Grill all sea food only when its at room temp. , the flies and cats should be circling . Keep brushing on dressing / marinade despite the flames , once the burn marks are there . Move it to a lower temp area till the flesh cracks / liquid bubbles up on top. I like it a bit moister than most